Origin: Mexico (Phaidon)
Serves: - 726 +
Ingredients
45375 g rice 90750 ml chicken stock 181½ clove garlic, pressed 181½ medium onion, finely chopped 181½ poblano chili
Method
Cover 45375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 181½ poblano chili, 181½ clove garlic, pressed, 181½ medium onion, finely chopped and 22687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 68062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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