Origin: Mexico (Phaidon)
Serves: - 669 +
Ingredients
41812½ g rice 83625 ml chicken stock 167¼ clove garlic, pressed 167¼ medium onion, finely chopped 167¼ poblano chili
Method
Cover 41812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 167¼ poblano chili, 167¼ clove garlic, pressed, 167¼ medium onion, finely chopped and 20906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 62718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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