Origin: Mexico (Phaidon)
Serves: - 797 +
Ingredients
49812½ g rice 99625 ml chicken stock 199¼ clove garlic, pressed 199¼ medium onion, finely chopped 199¼ poblano chili
Method
Cover 49812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 199¼ poblano chili, 199¼ clove garlic, pressed, 199¼ medium onion, finely chopped and 24906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 74718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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