Origin: Mexico (Phaidon)
Serves: - 1247 +
Ingredients
77937½ g rice 155875 ml chicken stock 311¾ clove garlic, pressed 311¾ medium onion, finely chopped 311¾ poblano chili
Method
Cover 77937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 311¾ poblano chili, 311¾ clove garlic, pressed, 311¾ medium onion, finely chopped and 38968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 116906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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