Origin: Mexico (Phaidon)
Serves: - 586 +
Ingredients
36625 g rice 73250 ml chicken stock 146½ clove garlic, pressed 146½ medium onion, finely chopped 146½ poblano chili
Method
Cover 36625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 146½ poblano chili, 146½ clove garlic, pressed, 146½ medium onion, finely chopped and 18312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 54937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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