Origin: Mexico (Phaidon)
Serves: - 932 +
Ingredients
58250 g rice 116500 ml chicken stock 233 clove garlic, pressed 233 medium onion, finely chopped 233 poblano chili
Method
Cover 58250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 233 poblano chili, 233 clove garlic, pressed, 233 medium onion, finely chopped and 29125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 87375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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