Origin: Mexico (Phaidon)
Serves: - 841 +
Ingredients
52562½ g rice 105125 ml chicken stock 210¼ clove garlic, pressed 210¼ medium onion, finely chopped 210¼ poblano chili
Method
Cover 52562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 210¼ poblano chili, 210¼ clove garlic, pressed, 210¼ medium onion, finely chopped and 26281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 78843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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