Origin: Mexico (Phaidon)
Serves: - 718 +
Ingredients
44875 g rice 89750 ml chicken stock 179½ clove garlic, pressed 179½ medium onion, finely chopped 179½ poblano chili
Method
Cover 44875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 179½ poblano chili, 179½ clove garlic, pressed, 179½ medium onion, finely chopped and 22437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 67312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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