Origin: Mexico (Phaidon)
Serves: - 980 +
Ingredients
61250 g rice 122500 ml chicken stock 245 clove garlic, pressed 245 medium onion, finely chopped 245 poblano chili
Method
Cover 61250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 245 poblano chili, 245 clove garlic, pressed, 245 medium onion, finely chopped and 30625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 91875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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