Origin: Mexico (Phaidon)
Serves: - 561 +
Ingredients
35062½ g rice 70125 ml chicken stock 140¼ clove garlic, pressed 140¼ medium onion, finely chopped 140¼ poblano chili
Method
Cover 35062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 140¼ poblano chili, 140¼ clove garlic, pressed, 140¼ medium onion, finely chopped and 17531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 52593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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