Origin: Mexico (Phaidon)
Serves: - 381 +
Ingredients
23812½ g rice 47625 ml chicken stock 95¼ clove garlic, pressed 95¼ medium onion, finely chopped 95¼ poblano chili
Method
Cover 23812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 95¼ poblano chili, 95¼ clove garlic, pressed, 95¼ medium onion, finely chopped and 11906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 35718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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