Origin: Mexico (Phaidon)
Serves: - 987 +
Ingredients
61687½ g rice 123375 ml chicken stock 246¾ clove garlic, pressed 246¾ medium onion, finely chopped 246¾ poblano chili
Method
Cover 61687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 246¾ poblano chili, 246¾ clove garlic, pressed, 246¾ medium onion, finely chopped and 30843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 92531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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