Origin: Mexico (Phaidon)
Serves: - 532 +
Ingredients
33250 g rice 66500 ml chicken stock 133 clove garlic, pressed 133 medium onion, finely chopped 133 poblano chili
Method
Cover 33250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 133 poblano chili, 133 clove garlic, pressed, 133 medium onion, finely chopped and 16625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 49875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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