Origin: Mexico (Phaidon)
Serves: - 873 +
Ingredients
54562½ g rice 109125 ml chicken stock 218¼ clove garlic, pressed 218¼ medium onion, finely chopped 218¼ poblano chili
Method
Cover 54562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 218¼ poblano chili, 218¼ clove garlic, pressed, 218¼ medium onion, finely chopped and 27281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 81843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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