Origin: Mexico (Phaidon)
Serves: - 1114 +
Ingredients
69625 g rice 139250 ml chicken stock 278½ clove garlic, pressed 278½ medium onion, finely chopped 278½ poblano chili
Method
Cover 69625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 278½ poblano chili, 278½ clove garlic, pressed, 278½ medium onion, finely chopped and 34812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 104437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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