Origin: Mexico (Phaidon)
Serves: - 375 +
Ingredients
23437½ g rice 46875 ml chicken stock 93¾ clove garlic, pressed 93¾ medium onion, finely chopped 93¾ poblano chili
Method
Cover 23437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 93¾ poblano chili, 93¾ clove garlic, pressed, 93¾ medium onion, finely chopped and 11718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 35156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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