Origin: Mexico (Phaidon)
Serves: - 1119 +
Ingredients
69937½ g rice 139875 ml chicken stock 279¾ clove garlic, pressed 279¾ medium onion, finely chopped 279¾ poblano chili
Method
Cover 69937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 279¾ poblano chili, 279¾ clove garlic, pressed, 279¾ medium onion, finely chopped and 34968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 104906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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