Origin: Mexico (Phaidon)
Serves: - 47 +
Ingredients
2937½ g rice 5875 ml chicken stock 11¾ clove garlic, pressed 11¾ medium onion, finely chopped 11¾ poblano chili
Method
Cover 2937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 11¾ poblano chili, 11¾ clove garlic, pressed, 11¾ medium onion, finely chopped and 1468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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