Origin: Mexico (Phaidon)
Serves: - 692 +
Ingredients
43250 g rice 86500 ml chicken stock 173 clove garlic, pressed 173 medium onion, finely chopped 173 poblano chili
Method
Cover 43250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 173 poblano chili, 173 clove garlic, pressed, 173 medium onion, finely chopped and 21625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 64875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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