Origin: Mexico (Phaidon)
Serves: - 1163 +
Ingredients
72687½ g rice 145375 ml chicken stock 290¾ clove garlic, pressed 290¾ medium onion, finely chopped 290¾ poblano chili
Method
Cover 72687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 290¾ poblano chili, 290¾ clove garlic, pressed, 290¾ medium onion, finely chopped and 36343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 109031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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