Origin: Mexico (Phaidon)
Serves: - 1010 +
Ingredients
63125 g rice 126250 ml chicken stock 252½ clove garlic, pressed 252½ medium onion, finely chopped 252½ poblano chili
Method
Cover 63125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 252½ poblano chili, 252½ clove garlic, pressed, 252½ medium onion, finely chopped and 31562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 94687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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