Origin: Mexico (Phaidon)
Serves: - 849 +
Ingredients
53062½ g rice 106125 ml chicken stock 212¼ clove garlic, pressed 212¼ medium onion, finely chopped 212¼ poblano chili
Method
Cover 53062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 212¼ poblano chili, 212¼ clove garlic, pressed, 212¼ medium onion, finely chopped and 26531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 79593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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