Origin: Mexico (Phaidon)
Serves: - 1001 +
Ingredients
62562½ g rice 125125 ml chicken stock 250¼ clove garlic, pressed 250¼ medium onion, finely chopped 250¼ poblano chili
Method
Cover 62562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 250¼ poblano chili, 250¼ clove garlic, pressed, 250¼ medium onion, finely chopped and 31281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 93843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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