Origin: Mexico (Phaidon)
Serves: - 1039 +
Ingredients
64937½ g rice 129875 ml chicken stock 259¾ clove garlic, pressed 259¾ medium onion, finely chopped 259¾ poblano chili
Method
Cover 64937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 259¾ poblano chili, 259¾ clove garlic, pressed, 259¾ medium onion, finely chopped and 32468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 97406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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