Origin: Mexico (Phaidon)
Serves: - 542 +
Ingredients
33875 g rice 67750 ml chicken stock 135½ clove garlic, pressed 135½ medium onion, finely chopped 135½ poblano chili
Method
Cover 33875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 135½ poblano chili, 135½ clove garlic, pressed, 135½ medium onion, finely chopped and 16937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 50812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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