Origin: Mexico (Phaidon)
Serves: - 760 +
Ingredients
47500 g rice 95000 ml chicken stock 190 clove garlic, pressed 190 medium onion, finely chopped 190 poblano chili
Method
Cover 47500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 190 poblano chili, 190 clove garlic, pressed, 190 medium onion, finely chopped and 23750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 71250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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Recipe Steps: with ingredients in curly braces:
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