Origin: Mexico (Phaidon)
Serves: - 343 +
Ingredients
21437½ g rice 42875 ml chicken stock 85¾ clove garlic, pressed 85¾ medium onion, finely chopped 85¾ poblano chili
Method
Cover 21437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 85¾ poblano chili, 85¾ clove garlic, pressed, 85¾ medium onion, finely chopped and 10718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 32156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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