Origin: Mexico (Phaidon)
Serves: - 884 +
Ingredients
55250 g rice 110500 ml chicken stock 221 clove garlic, pressed 221 medium onion, finely chopped 221 poblano chili
Method
Cover 55250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 221 poblano chili, 221 clove garlic, pressed, 221 medium onion, finely chopped and 27625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 82875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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