Origin: Mexico (Phaidon)
Serves: - 779 +
Ingredients
48687½ g rice 97375 ml chicken stock 194¾ clove garlic, pressed 194¾ medium onion, finely chopped 194¾ poblano chili
Method
Cover 48687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 194¾ poblano chili, 194¾ clove garlic, pressed, 194¾ medium onion, finely chopped and 24343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 73031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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