Origin: Mexico (Phaidon)
Serves: - 303 +
Ingredients
18937½ g rice 37875 ml chicken stock 75¾ clove garlic, pressed 75¾ medium onion, finely chopped 75¾ poblano chili
Method
Cover 18937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 75¾ poblano chili, 75¾ clove garlic, pressed, 75¾ medium onion, finely chopped and 9468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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