Origin: Mexico (Phaidon)
Serves: - 674 +
Ingredients
42125 g rice 84250 ml chicken stock 168½ clove garlic, pressed 168½ medium onion, finely chopped 168½ poblano chili
Method
Cover 42125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 168½ poblano chili, 168½ clove garlic, pressed, 168½ medium onion, finely chopped and 21062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 63187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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