Origin: Mexico (Phaidon)
Serves: - 667 +
Ingredients
41687½ g rice 83375 ml chicken stock 166¾ clove garlic, pressed 166¾ medium onion, finely chopped 166¾ poblano chili
Method
Cover 41687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 166¾ poblano chili, 166¾ clove garlic, pressed, 166¾ medium onion, finely chopped and 20843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 62531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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