Origin: Mexico (Phaidon)
Serves: - 951 +
Ingredients
59437½ g rice 118875 ml chicken stock 237¾ clove garlic, pressed 237¾ medium onion, finely chopped 237¾ poblano chili
Method
Cover 59437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 237¾ poblano chili, 237¾ clove garlic, pressed, 237¾ medium onion, finely chopped and 29718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 89156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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