Origin: Mexico (Phaidon)
Serves: - 735 +
Ingredients
45937½ g rice 91875 ml chicken stock 183¾ clove garlic, pressed 183¾ medium onion, finely chopped 183¾ poblano chili
Method
Cover 45937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 183¾ poblano chili, 183¾ clove garlic, pressed, 183¾ medium onion, finely chopped and 22968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 68906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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