Origin: Mexico (Phaidon)
Serves: - 1097 +
Ingredients
68562½ g rice 137125 ml chicken stock 274¼ clove garlic, pressed 274¼ medium onion, finely chopped 274¼ poblano chili
Method
Cover 68562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 274¼ poblano chili, 274¼ clove garlic, pressed, 274¼ medium onion, finely chopped and 34281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 102843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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