Origin: Mexico (Phaidon)
Serves: - 579 +
Ingredients
36187½ g rice 72375 ml chicken stock 144¾ clove garlic, pressed 144¾ medium onion, finely chopped 144¾ poblano chili
Method
Cover 36187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 144¾ poblano chili, 144¾ clove garlic, pressed, 144¾ medium onion, finely chopped and 18093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 54281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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