Origin: Mexico (Phaidon)
Serves: - 638 +
Ingredients
39875 g rice 79750 ml chicken stock 159½ clove garlic, pressed 159½ medium onion, finely chopped 159½ poblano chili
Method
Cover 39875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 159½ poblano chili, 159½ clove garlic, pressed, 159½ medium onion, finely chopped and 19937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 59812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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