Origin: Mexico (Phaidon)
Serves: - 637 +
Ingredients
39812½ g rice 79625 ml chicken stock 159¼ clove garlic, pressed 159¼ medium onion, finely chopped 159¼ poblano chili
Method
Cover 39812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 159¼ poblano chili, 159¼ clove garlic, pressed, 159¼ medium onion, finely chopped and 19906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 59718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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