Origin: Mexico (Phaidon)
Serves: - 1081 +
Ingredients
67562½ g rice 135125 ml chicken stock 270¼ clove garlic, pressed 270¼ medium onion, finely chopped 270¼ poblano chili
Method
Cover 67562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 270¼ poblano chili, 270¼ clove garlic, pressed, 270¼ medium onion, finely chopped and 33781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 101343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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