Origin: Mexico (Phaidon)
Serves: - 529 +
Ingredients
33062½ g rice 66125 ml chicken stock 132¼ clove garlic, pressed 132¼ medium onion, finely chopped 132¼ poblano chili
Method
Cover 33062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 132¼ poblano chili, 132¼ clove garlic, pressed, 132¼ medium onion, finely chopped and 16531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 49593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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