Origin: Mexico (Phaidon)
Serves: - 713 +
Ingredients
44562½ g rice 89125 ml chicken stock 178¼ clove garlic, pressed 178¼ medium onion, finely chopped 178¼ poblano chili
Method
Cover 44562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 178¼ poblano chili, 178¼ clove garlic, pressed, 178¼ medium onion, finely chopped and 22281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 66843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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