Origin: Mexico (Phaidon)
Serves: - 756 +
Ingredients
47250 g rice 94500 ml chicken stock 189 clove garlic, pressed 189 medium onion, finely chopped 189 poblano chili
Method
Cover 47250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 189 poblano chili, 189 clove garlic, pressed, 189 medium onion, finely chopped and 23625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 70875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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