Origin: Mexico (Phaidon)
Serves: - 1049 +
Ingredients
65562½ g rice 131125 ml chicken stock 262¼ clove garlic, pressed 262¼ medium onion, finely chopped 262¼ poblano chili
Method
Cover 65562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 262¼ poblano chili, 262¼ clove garlic, pressed, 262¼ medium onion, finely chopped and 32781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 98343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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