Origin: Mexico (Phaidon)
Serves: - 1038 +
Ingredients
64875 g rice 129750 ml chicken stock 259½ clove garlic, pressed 259½ medium onion, finely chopped 259½ poblano chili
Method
Cover 64875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 259½ poblano chili, 259½ clove garlic, pressed, 259½ medium onion, finely chopped and 32437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 97312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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