Origin: Mexico (Phaidon)
Serves: - 530 +
Ingredients
33125 g rice 66250 ml chicken stock 132½ clove garlic, pressed 132½ medium onion, finely chopped 132½ poblano chili
Method
Cover 33125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 132½ poblano chili, 132½ clove garlic, pressed, 132½ medium onion, finely chopped and 16562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 49687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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