Origin: Mexico (Phaidon)
Serves: - 1054 +
Ingredients
65875 g rice 131750 ml chicken stock 263½ clove garlic, pressed 263½ medium onion, finely chopped 263½ poblano chili
Method
Cover 65875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 263½ poblano chili, 263½ clove garlic, pressed, 263½ medium onion, finely chopped and 32937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 98812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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