Origin: Mexico (Phaidon)
Serves: - 519 +
Ingredients
32437½ g rice 64875 ml chicken stock 129¾ clove garlic, pressed 129¾ medium onion, finely chopped 129¾ poblano chili
Method
Cover 32437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 129¾ poblano chili, 129¾ clove garlic, pressed, 129¾ medium onion, finely chopped and 16218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 48656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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