Origin: Mexico (Phaidon)
Serves: - 354 +
Ingredients
22125 g rice 44250 ml chicken stock 88½ clove garlic, pressed 88½ medium onion, finely chopped 88½ poblano chili
Method
Cover 22125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 88½ poblano chili, 88½ clove garlic, pressed, 88½ medium onion, finely chopped and 11062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 33187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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