Origin: Mexico (Phaidon)
Serves: - 753 +
Ingredients
47062½ g rice 94125 ml chicken stock 188¼ clove garlic, pressed 188¼ medium onion, finely chopped 188¼ poblano chili
Method
Cover 47062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 188¼ poblano chili, 188¼ clove garlic, pressed, 188¼ medium onion, finely chopped and 23531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 70593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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