Origin: Mexico (Phaidon)
Serves: - 892 +
Ingredients
55750 g rice 111500 ml chicken stock 223 clove garlic, pressed 223 medium onion, finely chopped 223 poblano chili
Method
Cover 55750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 223 poblano chili, 223 clove garlic, pressed, 223 medium onion, finely chopped and 27875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 83625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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