Origin: Mexico (Phaidon)
Serves: - 742 +
Ingredients
46375 g rice 92750 ml chicken stock 185½ clove garlic, pressed 185½ medium onion, finely chopped 185½ poblano chili
Method
Cover 46375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 185½ poblano chili, 185½ clove garlic, pressed, 185½ medium onion, finely chopped and 23187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 69562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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