Origin: Mexico (Phaidon)
Serves: - 338 +
Ingredients
21125 g rice 42250 ml chicken stock 84½ clove garlic, pressed 84½ medium onion, finely chopped 84½ poblano chili
Method
Cover 21125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 84½ poblano chili, 84½ clove garlic, pressed, 84½ medium onion, finely chopped and 10562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 31687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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