Origin: Mexico (Phaidon)
Serves: - 481 +
Ingredients
30062½ g rice 60125 ml chicken stock 120¼ clove garlic, pressed 120¼ medium onion, finely chopped 120¼ poblano chili
Method
Cover 30062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 120¼ poblano chili, 120¼ clove garlic, pressed, 120¼ medium onion, finely chopped and 15031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 45093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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