Origin: Mexico (Phaidon)
Serves: - 45 +
Ingredients
2812½ g rice 5625 ml chicken stock 11¼ clove garlic, pressed 11¼ medium onion, finely chopped 11¼ poblano chili
Method
Cover 2812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 11¼ poblano chili, 11¼ clove garlic, pressed, 11¼ medium onion, finely chopped and 1406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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