Origin: Mexico (Phaidon)
Serves: - 964 +
Ingredients
60250 g rice 120500 ml chicken stock 241 clove garlic, pressed 241 medium onion, finely chopped 241 poblano chili
Method
Cover 60250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 241 poblano chili, 241 clove garlic, pressed, 241 medium onion, finely chopped and 30125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 90375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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