Origin: Mexico (Phaidon)
Serves: - 307 +
Ingredients
19187½ g rice 38375 ml chicken stock 76¾ clove garlic, pressed 76¾ medium onion, finely chopped 76¾ poblano chili
Method
Cover 19187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 76¾ poblano chili, 76¾ clove garlic, pressed, 76¾ medium onion, finely chopped and 9593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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