Origin: Mexico (Phaidon)
Serves: - 1029 +
Ingredients
64312½ g rice 128625 ml chicken stock 257¼ clove garlic, pressed 257¼ medium onion, finely chopped 257¼ poblano chili
Method
Cover 64312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 257¼ poblano chili, 257¼ clove garlic, pressed, 257¼ medium onion, finely chopped and 32156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 96468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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