Origin: Mexico (Phaidon)
Serves: - 697 +
Ingredients
43562½ g rice 87125 ml chicken stock 174¼ clove garlic, pressed 174¼ medium onion, finely chopped 174¼ poblano chili
Method
Cover 43562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 174¼ poblano chili, 174¼ clove garlic, pressed, 174¼ medium onion, finely chopped and 21781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 65343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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