Origin: Mexico (Phaidon)
Serves: - 774 +
Ingredients
48375 g rice 96750 ml chicken stock 193½ clove garlic, pressed 193½ medium onion, finely chopped 193½ poblano chili
Method
Cover 48375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 193½ poblano chili, 193½ clove garlic, pressed, 193½ medium onion, finely chopped and 24187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 72562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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