Origin: Mexico (Phaidon)
Serves: - 1093 +
Ingredients
68312½ g rice 136625 ml chicken stock 273¼ clove garlic, pressed 273¼ medium onion, finely chopped 273¼ poblano chili
Method
Cover 68312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 273¼ poblano chili, 273¼ clove garlic, pressed, 273¼ medium onion, finely chopped and 34156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 102468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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