Origin: Mexico (Phaidon)
Serves: - 1226 +
Ingredients
76625 g rice 153250 ml chicken stock 306½ clove garlic, pressed 306½ medium onion, finely chopped 306½ poblano chili
Method
Cover 76625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 306½ poblano chili, 306½ clove garlic, pressed, 306½ medium onion, finely chopped and 38312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 114937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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