Origin: Mexico (Phaidon)
Serves: - 1058 +
Ingredients
66125 g rice 132250 ml chicken stock 264½ clove garlic, pressed 264½ medium onion, finely chopped 264½ poblano chili
Method
Cover 66125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 264½ poblano chili, 264½ clove garlic, pressed, 264½ medium onion, finely chopped and 33062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 99187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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