Origin: Mexico (Phaidon)
Serves: - 761 +
Ingredients
47562½ g rice 95125 ml chicken stock 190¼ clove garlic, pressed 190¼ medium onion, finely chopped 190¼ poblano chili
Method
Cover 47562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 190¼ poblano chili, 190¼ clove garlic, pressed, 190¼ medium onion, finely chopped and 23781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 71343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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