Origin: Mexico (Phaidon)
Serves: - 1031 +
Ingredients
64437½ g rice 128875 ml chicken stock 257¾ clove garlic, pressed 257¾ medium onion, finely chopped 257¾ poblano chili
Method
Cover 64437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 257¾ poblano chili, 257¾ clove garlic, pressed, 257¾ medium onion, finely chopped and 32218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 96656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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