Origin: Mexico (Phaidon)
Serves: - 618 +
Ingredients
38625 g rice 77250 ml chicken stock 154½ clove garlic, pressed 154½ medium onion, finely chopped 154½ poblano chili
Method
Cover 38625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 154½ poblano chili, 154½ clove garlic, pressed, 154½ medium onion, finely chopped and 19312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 57937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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