Origin: Mexico (Phaidon)
Serves: - 455 +
Ingredients
28437½ g rice 56875 ml chicken stock 113¾ clove garlic, pressed 113¾ medium onion, finely chopped 113¾ poblano chili
Method
Cover 28437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 113¾ poblano chili, 113¾ clove garlic, pressed, 113¾ medium onion, finely chopped and 14218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 42656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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