Origin: Mexico (Phaidon)
Serves: - 7 +
Ingredients
437½ g rice 875 ml chicken stock 1¾ clove garlic, pressed 1¾ medium onion, finely chopped 1¾ poblano chili
Method
Cover 437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 1¾ poblano chili, 1¾ clove garlic, pressed, 1¾ medium onion, finely chopped and 218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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