Origin: Mexico (Phaidon)
Serves: - 657 +
Ingredients
41062½ g rice 82125 ml chicken stock 164¼ clove garlic, pressed 164¼ medium onion, finely chopped 164¼ poblano chili
Method
Cover 41062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 164¼ poblano chili, 164¼ clove garlic, pressed, 164¼ medium onion, finely chopped and 20531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 61593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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