Origin: Mexico (Phaidon)
Serves: - 456 +
Ingredients
28500 g rice 57000 ml chicken stock 114 clove garlic, pressed 114 medium onion, finely chopped 114 poblano chili
Method
Cover 28500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 114 poblano chili, 114 clove garlic, pressed, 114 medium onion, finely chopped and 14250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 42750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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