Origin: Mexico (Phaidon)
Serves: - 654 +
Ingredients
40875 g rice 81750 ml chicken stock 163½ clove garlic, pressed 163½ medium onion, finely chopped 163½ poblano chili
Method
Cover 40875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 163½ poblano chili, 163½ clove garlic, pressed, 163½ medium onion, finely chopped and 20437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 61312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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