Origin: Mexico (Phaidon)
Serves: - 1259 +
Ingredients
78687½ g rice 157375 ml chicken stock 314¾ clove garlic, pressed 314¾ medium onion, finely chopped 314¾ poblano chili
Method
Cover 78687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 314¾ poblano chili, 314¾ clove garlic, pressed, 314¾ medium onion, finely chopped and 39343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 118031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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