Origin: Mexico (Phaidon)
Serves: - 833 +
Ingredients
52062½ g rice 104125 ml chicken stock 208¼ clove garlic, pressed 208¼ medium onion, finely chopped 208¼ poblano chili
Method
Cover 52062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 208¼ poblano chili, 208¼ clove garlic, pressed, 208¼ medium onion, finely chopped and 26031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 78093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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