Origin: Mexico (Phaidon)
Serves: - 911 +
Ingredients
56937½ g rice 113875 ml chicken stock 227¾ clove garlic, pressed 227¾ medium onion, finely chopped 227¾ poblano chili
Method
Cover 56937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 227¾ poblano chili, 227¾ clove garlic, pressed, 227¾ medium onion, finely chopped and 28468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 85406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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