Origin: Mexico (Phaidon)
Serves: - 613 +
Ingredients
38312½ g rice 76625 ml chicken stock 153¼ clove garlic, pressed 153¼ medium onion, finely chopped 153¼ poblano chili
Method
Cover 38312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 153¼ poblano chili, 153¼ clove garlic, pressed, 153¼ medium onion, finely chopped and 19156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 57468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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