Origin: Mexico (Phaidon)
Serves: - 1015 +
Ingredients
63437½ g rice 126875 ml chicken stock 253¾ clove garlic, pressed 253¾ medium onion, finely chopped 253¾ poblano chili
Method
Cover 63437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 253¾ poblano chili, 253¾ clove garlic, pressed, 253¾ medium onion, finely chopped and 31718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 95156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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