Origin: Mexico (Phaidon)
Serves: - 1000 +
Ingredients
62500 g rice 125000 ml chicken stock 250 clove garlic, pressed 250 medium onion, finely chopped 250 poblano chili
Method
Cover 62500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 250 poblano chili, 250 clove garlic, pressed, 250 medium onion, finely chopped and 31250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 93750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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