Origin: Mexico (Phaidon)
Serves: - 676 +
Ingredients
42250 g rice 84500 ml chicken stock 169 clove garlic, pressed 169 medium onion, finely chopped 169 poblano chili
Method
Cover 42250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 169 poblano chili, 169 clove garlic, pressed, 169 medium onion, finely chopped and 21125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 63375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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