Origin: Mexico (Phaidon)
Serves: - 32 +
Ingredients
2000 g rice 4000 ml chicken stock 8 clove garlic, pressed 8 medium onion, finely chopped 8 poblano chili
Method
Cover 2000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 8 poblano chili, 8 clove garlic, pressed, 8 medium onion, finely chopped and 1000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 3000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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