Origin: Mexico (Phaidon)
Serves: - 296 +
Ingredients
18500 g rice 37000 ml chicken stock 74 clove garlic, pressed 74 medium onion, finely chopped 74 poblano chili
Method
Cover 18500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 74 poblano chili, 74 clove garlic, pressed, 74 medium onion, finely chopped and 9250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 27750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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