Origin: Mexico (Phaidon)
Serves: - 433 +
Ingredients
27062½ g rice 54125 ml chicken stock 108¼ clove garlic, pressed 108¼ medium onion, finely chopped 108¼ poblano chili
Method
Cover 27062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 108¼ poblano chili, 108¼ clove garlic, pressed, 108¼ medium onion, finely chopped and 13531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 40593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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