Origin: Mexico (Phaidon)
Serves: - 720 +
Ingredients
45000 g rice 90000 ml chicken stock 180 clove garlic, pressed 180 medium onion, finely chopped 180 poblano chili
Method
Cover 45000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 180 poblano chili, 180 clove garlic, pressed, 180 medium onion, finely chopped and 22500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 67500 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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