Origin: Mexico (Phaidon)
Serves: - 879 +
Ingredients
54937½ g rice 109875 ml chicken stock 219¾ clove garlic, pressed 219¾ medium onion, finely chopped 219¾ poblano chili
Method
Cover 54937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 219¾ poblano chili, 219¾ clove garlic, pressed, 219¾ medium onion, finely chopped and 27468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 82406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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