Origin: Mexico (Phaidon)
Serves: - 959 +
Ingredients
59937½ g rice 119875 ml chicken stock 239¾ clove garlic, pressed 239¾ medium onion, finely chopped 239¾ poblano chili
Method
Cover 59937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 239¾ poblano chili, 239¾ clove garlic, pressed, 239¾ medium onion, finely chopped and 29968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 89906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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