Origin: Mexico (Phaidon)
Serves: - 1195 +
Ingredients
74687½ g rice 149375 ml chicken stock 298¾ clove garlic, pressed 298¾ medium onion, finely chopped 298¾ poblano chili
Method
Cover 74687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 298¾ poblano chili, 298¾ clove garlic, pressed, 298¾ medium onion, finely chopped and 37343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 112031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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