Origin: Mexico (Phaidon)
Serves: - 1012 +
Ingredients
63250 g rice 126500 ml chicken stock 253 clove garlic, pressed 253 medium onion, finely chopped 253 poblano chili
Method
Cover 63250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 253 poblano chili, 253 clove garlic, pressed, 253 medium onion, finely chopped and 31625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 94875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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