Origin: Mexico (Phaidon)
Serves: - 550 +
Ingredients
34375 g rice 68750 ml chicken stock 137½ clove garlic, pressed 137½ medium onion, finely chopped 137½ poblano chili
Method
Cover 34375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 137½ poblano chili, 137½ clove garlic, pressed, 137½ medium onion, finely chopped and 17187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 51562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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