Origin: Mexico (Phaidon)
Serves: - 549 +
Ingredients
34312½ g rice 68625 ml chicken stock 137¼ clove garlic, pressed 137¼ medium onion, finely chopped 137¼ poblano chili
Method
Cover 34312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 137¼ poblano chili, 137¼ clove garlic, pressed, 137¼ medium onion, finely chopped and 17156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 51468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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