Origin: Mexico (Phaidon)
Serves: - 722 +
Ingredients
45125 g rice 90250 ml chicken stock 180½ clove garlic, pressed 180½ medium onion, finely chopped 180½ poblano chili
Method
Cover 45125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 180½ poblano chili, 180½ clove garlic, pressed, 180½ medium onion, finely chopped and 22562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 67687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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