Origin: Mexico (Phaidon)
Serves: - 397 +
Ingredients
24812½ g rice 49625 ml chicken stock 99¼ clove garlic, pressed 99¼ medium onion, finely chopped 99¼ poblano chili
Method
Cover 24812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 99¼ poblano chili, 99¼ clove garlic, pressed, 99¼ medium onion, finely chopped and 12406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 37218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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