Origin: Mexico (Phaidon)
Serves: - 733 +
Ingredients
45812½ g rice 91625 ml chicken stock 183¼ clove garlic, pressed 183¼ medium onion, finely chopped 183¼ poblano chili
Method
Cover 45812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 183¼ poblano chili, 183¼ clove garlic, pressed, 183¼ medium onion, finely chopped and 22906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 68718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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