Origin: Mexico (Phaidon)
Serves: - 1227 +
Ingredients
76687½ g rice 153375 ml chicken stock 306¾ clove garlic, pressed 306¾ medium onion, finely chopped 306¾ poblano chili
Method
Cover 76687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 306¾ poblano chili, 306¾ clove garlic, pressed, 306¾ medium onion, finely chopped and 38343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 115031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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