Origin: Mexico (Phaidon)
Serves: - 1193 +
Ingredients
74562½ g rice 149125 ml chicken stock 298¼ clove garlic, pressed 298¼ medium onion, finely chopped 298¼ poblano chili
Method
Cover 74562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 298¼ poblano chili, 298¼ clove garlic, pressed, 298¼ medium onion, finely chopped and 37281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 111843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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