Origin: Mexico (Phaidon)
Serves: - 459 +
Ingredients
28687½ g rice 57375 ml chicken stock 114¾ clove garlic, pressed 114¾ medium onion, finely chopped 114¾ poblano chili
Method
Cover 28687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 114¾ poblano chili, 114¾ clove garlic, pressed, 114¾ medium onion, finely chopped and 14343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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