Origin: Mexico (Phaidon)
Serves: - 411 +
Ingredients
25687½ g rice 51375 ml chicken stock 102¾ clove garlic, pressed 102¾ medium onion, finely chopped 102¾ poblano chili
Method
Cover 25687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 102¾ poblano chili, 102¾ clove garlic, pressed, 102¾ medium onion, finely chopped and 12843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 38531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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