Origin: Mexico (Phaidon)
Serves: - 276 +
Ingredients
17250 g rice 34500 ml chicken stock 69 clove garlic, pressed 69 medium onion, finely chopped 69 poblano chili
Method
Cover 17250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 69 poblano chili, 69 clove garlic, pressed, 69 medium onion, finely chopped and 8625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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