Origin: Mexico (Phaidon)
Serves: - 535 +
Ingredients
33437½ g rice 66875 ml chicken stock 133¾ clove garlic, pressed 133¾ medium onion, finely chopped 133¾ poblano chili
Method
Cover 33437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 133¾ poblano chili, 133¾ clove garlic, pressed, 133¾ medium onion, finely chopped and 16718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 50156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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