Origin: Mexico (Phaidon)
Serves: - 719 +
Ingredients
44937½ g rice 89875 ml chicken stock 179¾ clove garlic, pressed 179¾ medium onion, finely chopped 179¾ poblano chili
Method
Cover 44937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 179¾ poblano chili, 179¾ clove garlic, pressed, 179¾ medium onion, finely chopped and 22468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 67406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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