Origin: Mexico (Phaidon)
Serves: - 301 +
Ingredients
18812½ g rice 37625 ml chicken stock 75¼ clove garlic, pressed 75¼ medium onion, finely chopped 75¼ poblano chili
Method
Cover 18812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 75¼ poblano chili, 75¼ clove garlic, pressed, 75¼ medium onion, finely chopped and 9406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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