Origin: Mexico (Phaidon)
Serves: - 500 +
Ingredients
31250 g rice 62500 ml chicken stock 125 clove garlic, pressed 125 medium onion, finely chopped 125 poblano chili
Method
Cover 31250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 125 poblano chili, 125 clove garlic, pressed, 125 medium onion, finely chopped and 15625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 46875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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