Origin: Mexico (Phaidon)
Serves: - 1246 +
Ingredients
77875 g rice 155750 ml chicken stock 311½ clove garlic, pressed 311½ medium onion, finely chopped 311½ poblano chili
Method
Cover 77875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 311½ poblano chili, 311½ clove garlic, pressed, 311½ medium onion, finely chopped and 38937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 116812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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