Origin: Mexico (Phaidon)
Serves: - 1263 +
Ingredients
78937½ g rice 157875 ml chicken stock 315¾ clove garlic, pressed 315¾ medium onion, finely chopped 315¾ poblano chili
Method
Cover 78937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 315¾ poblano chili, 315¾ clove garlic, pressed, 315¾ medium onion, finely chopped and 39468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 118406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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