Origin: Mexico (Phaidon)
Serves: - 662 +
Ingredients
41375 g rice 82750 ml chicken stock 165½ clove garlic, pressed 165½ medium onion, finely chopped 165½ poblano chili
Method
Cover 41375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 165½ poblano chili, 165½ clove garlic, pressed, 165½ medium onion, finely chopped and 20687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 62062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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