Origin: Mexico (Phaidon)
Serves: - 610 +
Ingredients
38125 g rice 76250 ml chicken stock 152½ clove garlic, pressed 152½ medium onion, finely chopped 152½ poblano chili
Method
Cover 38125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 152½ poblano chili, 152½ clove garlic, pressed, 152½ medium onion, finely chopped and 19062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 57187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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