Origin: Mexico (Phaidon)
Serves: - 43 +
Ingredients
2687½ g rice 5375 ml chicken stock 10¾ clove garlic, pressed 10¾ medium onion, finely chopped 10¾ poblano chili
Method
Cover 2687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 10¾ poblano chili, 10¾ clove garlic, pressed, 10¾ medium onion, finely chopped and 1343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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