Origin: Mexico (Phaidon)
Serves: - 469 +
Ingredients
29312½ g rice 58625 ml chicken stock 117¼ clove garlic, pressed 117¼ medium onion, finely chopped 117¼ poblano chili
Method
Cover 29312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 117¼ poblano chili, 117¼ clove garlic, pressed, 117¼ medium onion, finely chopped and 14656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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