Origin: Mexico (Phaidon)
Serves: - 355 +
Ingredients
22187½ g rice 44375 ml chicken stock 88¾ clove garlic, pressed 88¾ medium onion, finely chopped 88¾ poblano chili
Method
Cover 22187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 88¾ poblano chili, 88¾ clove garlic, pressed, 88¾ medium onion, finely chopped and 11093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 33281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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