Origin: Mexico (Phaidon)
Serves: - 1241 +
Ingredients
77562½ g rice 155125 ml chicken stock 310¼ clove garlic, pressed 310¼ medium onion, finely chopped 310¼ poblano chili
Method
Cover 77562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 310¼ poblano chili, 310¼ clove garlic, pressed, 310¼ medium onion, finely chopped and 38781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 116343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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