Origin: Mexico (Phaidon)
Serves: - 600 +
Ingredients
37500 g rice 75000 ml chicken stock 150 clove garlic, pressed 150 medium onion, finely chopped 150 poblano chili
Method
Cover 37500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 150 poblano chili, 150 clove garlic, pressed, 150 medium onion, finely chopped and 18750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 56250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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