Origin: Mexico (Phaidon)
Serves: - 37 +
Ingredients
2312½ g rice 4625 ml chicken stock 9¼ clove garlic, pressed 9¼ medium onion, finely chopped 9¼ poblano chili
Method
Cover 2312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 9¼ poblano chili, 9¼ clove garlic, pressed, 9¼ medium onion, finely chopped and 1156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 3468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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