Origin: Mexico (Phaidon)
Serves: - 476 +
Ingredients
29750 g rice 59500 ml chicken stock 119 clove garlic, pressed 119 medium onion, finely chopped 119 poblano chili
Method
Cover 29750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 119 poblano chili, 119 clove garlic, pressed, 119 medium onion, finely chopped and 14875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 44625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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