Origin: Mexico (Phaidon)
Serves: - 831 +
Ingredients
51937½ g rice 103875 ml chicken stock 207¾ clove garlic, pressed 207¾ medium onion, finely chopped 207¾ poblano chili
Method
Cover 51937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 207¾ poblano chili, 207¾ clove garlic, pressed, 207¾ medium onion, finely chopped and 25968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 77906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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