Origin: Mexico (Phaidon)
Serves: - 845 +
Ingredients
52812½ g rice 105625 ml chicken stock 211¼ clove garlic, pressed 211¼ medium onion, finely chopped 211¼ poblano chili
Method
Cover 52812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 211¼ poblano chili, 211¼ clove garlic, pressed, 211¼ medium onion, finely chopped and 26406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 79218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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