Origin: Mexico (Phaidon)
Serves: - 569 +
Ingredients
35562½ g rice 71125 ml chicken stock 142¼ clove garlic, pressed 142¼ medium onion, finely chopped 142¼ poblano chili
Method
Cover 35562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 142¼ poblano chili, 142¼ clove garlic, pressed, 142¼ medium onion, finely chopped and 17781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 53343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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