Origin: Mexico (Phaidon)
Serves: - 827 +
Ingredients
51687½ g rice 103375 ml chicken stock 206¾ clove garlic, pressed 206¾ medium onion, finely chopped 206¾ poblano chili
Method
Cover 51687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 206¾ poblano chili, 206¾ clove garlic, pressed, 206¾ medium onion, finely chopped and 25843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 77531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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