Origin: Mexico (Phaidon)
Serves: - 1007 +
Ingredients
62937½ g rice 125875 ml chicken stock 251¾ clove garlic, pressed 251¾ medium onion, finely chopped 251¾ poblano chili
Method
Cover 62937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 251¾ poblano chili, 251¾ clove garlic, pressed, 251¾ medium onion, finely chopped and 31468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 94406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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