Origin: Mexico (Phaidon)
Serves: - 493 +
Ingredients
30812½ g rice 61625 ml chicken stock 123¼ clove garlic, pressed 123¼ medium onion, finely chopped 123¼ poblano chili
Method
Cover 30812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 123¼ poblano chili, 123¼ clove garlic, pressed, 123¼ medium onion, finely chopped and 15406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 46218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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