Origin: Mexico (Phaidon)
Serves: - 773 +
Ingredients
48312½ g rice 96625 ml chicken stock 193¼ clove garlic, pressed 193¼ medium onion, finely chopped 193¼ poblano chili
Method
Cover 48312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 193¼ poblano chili, 193¼ clove garlic, pressed, 193¼ medium onion, finely chopped and 24156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 72468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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