Origin: Mexico (Phaidon)
Serves: - 1098 +
Ingredients
68625 g rice 137250 ml chicken stock 274½ clove garlic, pressed 274½ medium onion, finely chopped 274½ poblano chili
Method
Cover 68625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 274½ poblano chili, 274½ clove garlic, pressed, 274½ medium onion, finely chopped and 34312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 102937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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