Origin: Mexico (Phaidon)
Serves: - 1047 +
Ingredients
65437½ g rice 130875 ml chicken stock 261¾ clove garlic, pressed 261¾ medium onion, finely chopped 261¾ poblano chili
Method
Cover 65437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 261¾ poblano chili, 261¾ clove garlic, pressed, 261¾ medium onion, finely chopped and 32718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 98156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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