Origin: Mexico (Phaidon)
Serves: - 93 +
Ingredients
5812½ g rice 11625 ml chicken stock 23¼ clove garlic, pressed 23¼ medium onion, finely chopped 23¼ poblano chili
Method
Cover 5812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 23¼ poblano chili, 23¼ clove garlic, pressed, 23¼ medium onion, finely chopped and 2906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 8718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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