Origin: Mexico (Phaidon)
Serves: - 660 +
Ingredients
41250 g rice 82500 ml chicken stock 165 clove garlic, pressed 165 medium onion, finely chopped 165 poblano chili
Method
Cover 41250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 165 poblano chili, 165 clove garlic, pressed, 165 medium onion, finely chopped and 20625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 61875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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