Origin: Mexico (Phaidon)
Serves: - 1155 +
Ingredients
72187½ g rice 144375 ml chicken stock 288¾ clove garlic, pressed 288¾ medium onion, finely chopped 288¾ poblano chili
Method
Cover 72187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 288¾ poblano chili, 288¾ clove garlic, pressed, 288¾ medium onion, finely chopped and 36093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 108281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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Recipe Steps: with ingredients in curly braces:
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