Origin: Mexico (Phaidon)
Serves: - 1258 +
Ingredients
78625 g rice 157250 ml chicken stock 314½ clove garlic, pressed 314½ medium onion, finely chopped 314½ poblano chili
Method
Cover 78625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 314½ poblano chili, 314½ clove garlic, pressed, 314½ medium onion, finely chopped and 39312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 117937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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