Origin: Mexico (Phaidon)
Serves: - 509 +
Ingredients
31812½ g rice 63625 ml chicken stock 127¼ clove garlic, pressed 127¼ medium onion, finely chopped 127¼ poblano chili
Method
Cover 31812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 127¼ poblano chili, 127¼ clove garlic, pressed, 127¼ medium onion, finely chopped and 15906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 47718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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