Origin: Mexico (Phaidon)
Serves: - 317 +
Ingredients
19812½ g rice 39625 ml chicken stock 79¼ clove garlic, pressed 79¼ medium onion, finely chopped 79¼ poblano chili
Method
Cover 19812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 79¼ poblano chili, 79¼ clove garlic, pressed, 79¼ medium onion, finely chopped and 9906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 29718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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