Origin: Mexico (Phaidon)
Serves: - 406 +
Ingredients
25375 g rice 50750 ml chicken stock 101½ clove garlic, pressed 101½ medium onion, finely chopped 101½ poblano chili
Method
Cover 25375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 101½ poblano chili, 101½ clove garlic, pressed, 101½ medium onion, finely chopped and 12687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 38062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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