Origin: Mexico (Phaidon)
Serves: - 943 +
Ingredients
58937½ g rice 117875 ml chicken stock 235¾ clove garlic, pressed 235¾ medium onion, finely chopped 235¾ poblano chili
Method
Cover 58937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 235¾ poblano chili, 235¾ clove garlic, pressed, 235¾ medium onion, finely chopped and 29468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 88406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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