Origin: Mexico (Phaidon)
Serves: - 71 +
Ingredients
4437½ g rice 8875 ml chicken stock 17¾ clove garlic, pressed 17¾ medium onion, finely chopped 17¾ poblano chili
Method
Cover 4437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 17¾ poblano chili, 17¾ clove garlic, pressed, 17¾ medium onion, finely chopped and 2218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 6656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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