Origin: Mexico (Phaidon)
Serves: - 751 +
Ingredients
46937½ g rice 93875 ml chicken stock 187¾ clove garlic, pressed 187¾ medium onion, finely chopped 187¾ poblano chili
Method
Cover 46937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 187¾ poblano chili, 187¾ clove garlic, pressed, 187¾ medium onion, finely chopped and 23468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 70406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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