Origin: Mexico (Phaidon)
Serves: - 89 +
Ingredients
5562½ g rice 11125 ml chicken stock 22¼ clove garlic, pressed 22¼ medium onion, finely chopped 22¼ poblano chili
Method
Cover 5562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 22¼ poblano chili, 22¼ clove garlic, pressed, 22¼ medium onion, finely chopped and 2781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 8343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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