Origin: Mexico (Phaidon)
Serves: - 929 +
Ingredients
58062½ g rice 116125 ml chicken stock 232¼ clove garlic, pressed 232¼ medium onion, finely chopped 232¼ poblano chili
Method
Cover 58062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 232¼ poblano chili, 232¼ clove garlic, pressed, 232¼ medium onion, finely chopped and 29031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 87093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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