Origin: Mexico (Phaidon)
Serves: - 771 +
Ingredients
48187½ g rice 96375 ml chicken stock 192¾ clove garlic, pressed 192¾ medium onion, finely chopped 192¾ poblano chili
Method
Cover 48187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 192¾ poblano chili, 192¾ clove garlic, pressed, 192¾ medium onion, finely chopped and 24093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 72281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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