Origin: Mexico (Phaidon)
Serves: - 591 +
Ingredients
36937½ g rice 73875 ml chicken stock 147¾ clove garlic, pressed 147¾ medium onion, finely chopped 147¾ poblano chili
Method
Cover 36937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 147¾ poblano chili, 147¾ clove garlic, pressed, 147¾ medium onion, finely chopped and 18468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 55406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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