Origin: Mexico (Phaidon)
Serves: - 715 +
Ingredients
44687½ g rice 89375 ml chicken stock 178¾ clove garlic, pressed 178¾ medium onion, finely chopped 178¾ poblano chili
Method
Cover 44687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 178¾ poblano chili, 178¾ clove garlic, pressed, 178¾ medium onion, finely chopped and 22343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 67031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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