Origin: Mexico (Phaidon)
Serves: - 1067 +
Ingredients
66687½ g rice 133375 ml chicken stock 266¾ clove garlic, pressed 266¾ medium onion, finely chopped 266¾ poblano chili
Method
Cover 66687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 266¾ poblano chili, 266¾ clove garlic, pressed, 266¾ medium onion, finely chopped and 33343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 100031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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