Origin: Mexico (Phaidon)
Serves: - 640 +
Ingredients
40000 g rice 80000 ml chicken stock 160 clove garlic, pressed 160 medium onion, finely chopped 160 poblano chili
Method
Cover 40000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 160 poblano chili, 160 clove garlic, pressed, 160 medium onion, finely chopped and 20000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 60000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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