Origin: Mexico (Phaidon)
Serves: - 540 +
Ingredients
33750 g rice 67500 ml chicken stock 135 clove garlic, pressed 135 medium onion, finely chopped 135 poblano chili
Method
Cover 33750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 135 poblano chili, 135 clove garlic, pressed, 135 medium onion, finely chopped and 16875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 50625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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