Origin: Mexico (Phaidon)
Serves: - 679 +
Ingredients
42437½ g rice 84875 ml chicken stock 169¾ clove garlic, pressed 169¾ medium onion, finely chopped 169¾ poblano chili
Method
Cover 42437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 169¾ poblano chili, 169¾ clove garlic, pressed, 169¾ medium onion, finely chopped and 21218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 63656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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