Origin: Mexico (Phaidon)
Serves: - 29 +
Ingredients
1812½ g rice 3625 ml chicken stock 7¼ clove garlic, pressed 7¼ medium onion, finely chopped 7¼ poblano chili
Method
Cover 1812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 7¼ poblano chili, 7¼ clove garlic, pressed, 7¼ medium onion, finely chopped and 906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 2718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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