Origin: Mexico (Phaidon)
Serves: - 503 +
Ingredients
31437½ g rice 62875 ml chicken stock 125¾ clove garlic, pressed 125¾ medium onion, finely chopped 125¾ poblano chili
Method
Cover 31437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 125¾ poblano chili, 125¾ clove garlic, pressed, 125¾ medium onion, finely chopped and 15718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 47156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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