Origin: Mexico (Phaidon)
Serves: - 357 +
Ingredients
22312½ g rice 44625 ml chicken stock 89¼ clove garlic, pressed 89¼ medium onion, finely chopped 89¼ poblano chili
Method
Cover 22312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 89¼ poblano chili, 89¼ clove garlic, pressed, 89¼ medium onion, finely chopped and 11156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 33468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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