Origin: Mexico (Phaidon)
Serves: - 437 +
Ingredients
27312½ g rice 54625 ml chicken stock 109¼ clove garlic, pressed 109¼ medium onion, finely chopped 109¼ poblano chili
Method
Cover 27312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 109¼ poblano chili, 109¼ clove garlic, pressed, 109¼ medium onion, finely chopped and 13656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 40968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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