Origin: Mexico (Phaidon)
Serves: - 1169 +
Ingredients
73062½ g rice 146125 ml chicken stock 292¼ clove garlic, pressed 292¼ medium onion, finely chopped 292¼ poblano chili
Method
Cover 73062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 292¼ poblano chili, 292¼ clove garlic, pressed, 292¼ medium onion, finely chopped and 36531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 109593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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