Origin: Mexico (Phaidon)
Serves: - 802 +
Ingredients
50125 g rice 100250 ml chicken stock 200½ clove garlic, pressed 200½ medium onion, finely chopped 200½ poblano chili
Method
Cover 50125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 200½ poblano chili, 200½ clove garlic, pressed, 200½ medium onion, finely chopped and 25062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 75187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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