Origin: Mexico (Phaidon)
Serves: - 99 +
Ingredients
6187½ g rice 12375 ml chicken stock 24¾ clove garlic, pressed 24¾ medium onion, finely chopped 24¾ poblano chili
Method
Cover 6187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 24¾ poblano chili, 24¾ clove garlic, pressed, 24¾ medium onion, finely chopped and 3093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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