Origin: Mexico (Phaidon)
Serves: - 520 +
Ingredients
32500 g rice 65000 ml chicken stock 130 clove garlic, pressed 130 medium onion, finely chopped 130 poblano chili
Method
Cover 32500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 130 poblano chili, 130 clove garlic, pressed, 130 medium onion, finely chopped and 16250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 48750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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