Origin: Mexico (Phaidon)
Serves: - 601 +
Ingredients
37562½ g rice 75125 ml chicken stock 150¼ clove garlic, pressed 150¼ medium onion, finely chopped 150¼ poblano chili
Method
Cover 37562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 150¼ poblano chili, 150¼ clove garlic, pressed, 150¼ medium onion, finely chopped and 18781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 56343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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