Origin: Mexico (Phaidon)
Serves: - 634 +
Ingredients
39625 g rice 79250 ml chicken stock 158½ clove garlic, pressed 158½ medium onion, finely chopped 158½ poblano chili
Method
Cover 39625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 158½ poblano chili, 158½ clove garlic, pressed, 158½ medium onion, finely chopped and 19812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 59437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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