Origin: Mexico (Phaidon)
Serves: - 710 +
Ingredients
44375 g rice 88750 ml chicken stock 177½ clove garlic, pressed 177½ medium onion, finely chopped 177½ poblano chili
Method
Cover 44375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 177½ poblano chili, 177½ clove garlic, pressed, 177½ medium onion, finely chopped and 22187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 66562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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