Origin: Mexico (Phaidon)
Serves: - 373 +
Ingredients
23312½ g rice 46625 ml chicken stock 93¼ clove garlic, pressed 93¼ medium onion, finely chopped 93¼ poblano chili
Method
Cover 23312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 93¼ poblano chili, 93¼ clove garlic, pressed, 93¼ medium onion, finely chopped and 11656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 34968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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