Origin: Mexico (Phaidon)
Serves: - 818 +
Ingredients
51125 g rice 102250 ml chicken stock 204½ clove garlic, pressed 204½ medium onion, finely chopped 204½ poblano chili
Method
Cover 51125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 204½ poblano chili, 204½ clove garlic, pressed, 204½ medium onion, finely chopped and 25562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 76687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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