Origin: Mexico (Phaidon)
Serves: - 627 +
Ingredients
39187½ g rice 78375 ml chicken stock 156¾ clove garlic, pressed 156¾ medium onion, finely chopped 156¾ poblano chili
Method
Cover 39187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 156¾ poblano chili, 156¾ clove garlic, pressed, 156¾ medium onion, finely chopped and 19593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 58781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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