Origin: Mexico (Phaidon)
Serves: - 339 +
Ingredients
21187½ g rice 42375 ml chicken stock 84¾ clove garlic, pressed 84¾ medium onion, finely chopped 84¾ poblano chili
Method
Cover 21187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 84¾ poblano chili, 84¾ clove garlic, pressed, 84¾ medium onion, finely chopped and 10593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 31781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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