Origin: Mexico (Phaidon)
Serves: - 914 +
Ingredients
57125 g rice 114250 ml chicken stock 228½ clove garlic, pressed 228½ medium onion, finely chopped 228½ poblano chili
Method
Cover 57125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 228½ poblano chili, 228½ clove garlic, pressed, 228½ medium onion, finely chopped and 28562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 85687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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