Origin: Mexico (Phaidon)
Serves: - 633 +
Ingredients
39562½ g rice 79125 ml chicken stock 158¼ clove garlic, pressed 158¼ medium onion, finely chopped 158¼ poblano chili
Method
Cover 39562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 158¼ poblano chili, 158¼ clove garlic, pressed, 158¼ medium onion, finely chopped and 19781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 59343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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