Origin: Mexico (Phaidon)
Serves: - 1187 +
Ingredients
74187½ g rice 148375 ml chicken stock 296¾ clove garlic, pressed 296¾ medium onion, finely chopped 296¾ poblano chili
Method
Cover 74187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 296¾ poblano chili, 296¾ clove garlic, pressed, 296¾ medium onion, finely chopped and 37093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 111281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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