Origin: Mexico (Phaidon)
Serves: - 305 +
Ingredients
19062½ g rice 38125 ml chicken stock 76¼ clove garlic, pressed 76¼ medium onion, finely chopped 76¼ poblano chili
Method
Cover 19062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 76¼ poblano chili, 76¼ clove garlic, pressed, 76¼ medium onion, finely chopped and 9531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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