Origin: Mexico (Phaidon)
Serves: - 541 +
Ingredients
33812½ g rice 67625 ml chicken stock 135¼ clove garlic, pressed 135¼ medium onion, finely chopped 135¼ poblano chili
Method
Cover 33812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 135¼ poblano chili, 135¼ clove garlic, pressed, 135¼ medium onion, finely chopped and 16906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 50718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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