Origin: Mexico (Phaidon)
Serves: - 311 +
Ingredients
19437½ g rice 38875 ml chicken stock 77¾ clove garlic, pressed 77¾ medium onion, finely chopped 77¾ poblano chili
Method
Cover 19437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 77¾ poblano chili, 77¾ clove garlic, pressed, 77¾ medium onion, finely chopped and 9718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 29156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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