Origin: Mexico (Phaidon)
Serves: - 935 +
Ingredients
58437½ g rice 116875 ml chicken stock 233¾ clove garlic, pressed 233¾ medium onion, finely chopped 233¾ poblano chili
Method
Cover 58437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 233¾ poblano chili, 233¾ clove garlic, pressed, 233¾ medium onion, finely chopped and 29218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 87656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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