Origin: Mexico (Phaidon)
Serves: - 765 +
Ingredients
47812½ g rice 95625 ml chicken stock 191¼ clove garlic, pressed 191¼ medium onion, finely chopped 191¼ poblano chili
Method
Cover 47812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 191¼ poblano chili, 191¼ clove garlic, pressed, 191¼ medium onion, finely chopped and 23906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 71718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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