Origin: Mexico (Phaidon)
Serves: - 983 +
Ingredients
61437½ g rice 122875 ml chicken stock 245¾ clove garlic, pressed 245¾ medium onion, finely chopped 245¾ poblano chili
Method
Cover 61437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 245¾ poblano chili, 245¾ clove garlic, pressed, 245¾ medium onion, finely chopped and 30718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 92156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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