Origin: Mexico (Phaidon)
Serves: - 33 +
Ingredients
2062½ g rice 4125 ml chicken stock 8¼ clove garlic, pressed 8¼ medium onion, finely chopped 8¼ poblano chili
Method
Cover 2062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 8¼ poblano chili, 8¼ clove garlic, pressed, 8¼ medium onion, finely chopped and 1031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 3093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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