Origin: Mexico (Phaidon)
Serves: - 525 +
Ingredients
32812½ g rice 65625 ml chicken stock 131¼ clove garlic, pressed 131¼ medium onion, finely chopped 131¼ poblano chili
Method
Cover 32812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 131¼ poblano chili, 131¼ clove garlic, pressed, 131¼ medium onion, finely chopped and 16406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 49218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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