Origin: Mexico (Phaidon)
Serves: - 817 +
Ingredients
51062½ g rice 102125 ml chicken stock 204¼ clove garlic, pressed 204¼ medium onion, finely chopped 204¼ poblano chili
Method
Cover 51062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 204¼ poblano chili, 204¼ clove garlic, pressed, 204¼ medium onion, finely chopped and 25531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 76593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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