Origin: Mexico (Phaidon)
Serves: - 659 +
Ingredients
41187½ g rice 82375 ml chicken stock 164¾ clove garlic, pressed 164¾ medium onion, finely chopped 164¾ poblano chili
Method
Cover 41187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 164¾ poblano chili, 164¾ clove garlic, pressed, 164¾ medium onion, finely chopped and 20593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 61781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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