Origin: Mexico (Phaidon)
Serves: - 293 +
Ingredients
18312½ g rice 36625 ml chicken stock 73¼ clove garlic, pressed 73¼ medium onion, finely chopped 73¼ poblano chili
Method
Cover 18312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 73¼ poblano chili, 73¼ clove garlic, pressed, 73¼ medium onion, finely chopped and 9156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 27468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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