Origin: Mexico (Phaidon)
Serves: - 441 +
Ingredients
27562½ g rice 55125 ml chicken stock 110¼ clove garlic, pressed 110¼ medium onion, finely chopped 110¼ poblano chili
Method
Cover 27562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 110¼ poblano chili, 110¼ clove garlic, pressed, 110¼ medium onion, finely chopped and 13781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 41343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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