Origin: Mexico (Phaidon)
Serves: - 1235 +
Ingredients
77187½ g rice 154375 ml chicken stock 308¾ clove garlic, pressed 308¾ medium onion, finely chopped 308¾ poblano chili
Method
Cover 77187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 308¾ poblano chili, 308¾ clove garlic, pressed, 308¾ medium onion, finely chopped and 38593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 115781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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