Origin: Mexico (Phaidon)
Serves: - 31 +
Ingredients
1937½ g rice 3875 ml chicken stock 7¾ clove garlic, pressed 7¾ medium onion, finely chopped 7¾ poblano chili
Method
Cover 1937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 7¾ poblano chili, 7¾ clove garlic, pressed, 7¾ medium onion, finely chopped and 968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 2906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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