Origin: Mexico (Phaidon)
Serves: - 642 +
Ingredients
40125 g rice 80250 ml chicken stock 160½ clove garlic, pressed 160½ medium onion, finely chopped 160½ poblano chili
Method
Cover 40125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 160½ poblano chili, 160½ clove garlic, pressed, 160½ medium onion, finely chopped and 20062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 60187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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