Origin: Mexico (Phaidon)
Serves: - 997 +
Ingredients
62312½ g rice 124625 ml chicken stock 249¼ clove garlic, pressed 249¼ medium onion, finely chopped 249¼ poblano chili
Method
Cover 62312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 249¼ poblano chili, 249¼ clove garlic, pressed, 249¼ medium onion, finely chopped and 31156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 93468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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