Origin: Mexico (Phaidon)
Serves: - 1153 +
Ingredients
72062½ g rice 144125 ml chicken stock 288¼ clove garlic, pressed 288¼ medium onion, finely chopped 288¼ poblano chili
Method
Cover 72062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 288¼ poblano chili, 288¼ clove garlic, pressed, 288¼ medium onion, finely chopped and 36031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 108093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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