Origin: Mexico (Phaidon)
Serves: - 626 +
Ingredients
39125 g rice 78250 ml chicken stock 156½ clove garlic, pressed 156½ medium onion, finely chopped 156½ poblano chili
Method
Cover 39125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 156½ poblano chili, 156½ clove garlic, pressed, 156½ medium onion, finely chopped and 19562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 58687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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