Origin: Mexico (Phaidon)
Serves: - 661 +
Ingredients
41312½ g rice 82625 ml chicken stock 165¼ clove garlic, pressed 165¼ medium onion, finely chopped 165¼ poblano chili
Method
Cover 41312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 165¼ poblano chili, 165¼ clove garlic, pressed, 165¼ medium onion, finely chopped and 20656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 61968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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