Origin: Mexico (Phaidon)
Serves: - 701 +
Ingredients
43812½ g rice 87625 ml chicken stock 175¼ clove garlic, pressed 175¼ medium onion, finely chopped 175¼ poblano chili
Method
Cover 43812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 175¼ poblano chili, 175¼ clove garlic, pressed, 175¼ medium onion, finely chopped and 21906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 65718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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