Origin: Mexico (Phaidon)
Serves: - 649 +
Ingredients
40562½ g rice 81125 ml chicken stock 162¼ clove garlic, pressed 162¼ medium onion, finely chopped 162¼ poblano chili
Method
Cover 40562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 162¼ poblano chili, 162¼ clove garlic, pressed, 162¼ medium onion, finely chopped and 20281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 60843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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