Origin: Mexico (Phaidon)
Serves: - 1202 +
Ingredients
75125 g rice 150250 ml chicken stock 300½ clove garlic, pressed 300½ medium onion, finely chopped 300½ poblano chili
Method
Cover 75125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 300½ poblano chili, 300½ clove garlic, pressed, 300½ medium onion, finely chopped and 37562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 112687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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