Origin: Mexico (Phaidon)
Serves: - 359 +
Ingredients
22437½ g rice 44875 ml chicken stock 89¾ clove garlic, pressed 89¾ medium onion, finely chopped 89¾ poblano chili
Method
Cover 22437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 89¾ poblano chili, 89¾ clove garlic, pressed, 89¾ medium onion, finely chopped and 11218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 33656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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