Origin: Mexico (Phaidon)
Serves: - 81 +
Ingredients
5062½ g rice 10125 ml chicken stock 20¼ clove garlic, pressed 20¼ medium onion, finely chopped 20¼ poblano chili
Method
Cover 5062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 20¼ poblano chili, 20¼ clove garlic, pressed, 20¼ medium onion, finely chopped and 2531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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