Origin: Mexico (Phaidon)
Serves: - 539 +
Ingredients
33687½ g rice 67375 ml chicken stock 134¾ clove garlic, pressed 134¾ medium onion, finely chopped 134¾ poblano chili
Method
Cover 33687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 134¾ poblano chili, 134¾ clove garlic, pressed, 134¾ medium onion, finely chopped and 16843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 50531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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