Origin: Mexico (Phaidon)
Serves: - 916 +
Ingredients
57250 g rice 114500 ml chicken stock 229 clove garlic, pressed 229 medium onion, finely chopped 229 poblano chili
Method
Cover 57250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 229 poblano chili, 229 clove garlic, pressed, 229 medium onion, finely chopped and 28625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 85875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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Recipe Steps: with ingredients in curly braces:
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