Origin: Mexico (Phaidon)
Serves: - 788 +
Ingredients
49250 g rice 98500 ml chicken stock 197 clove garlic, pressed 197 medium onion, finely chopped 197 poblano chili
Method
Cover 49250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 197 poblano chili, 197 clove garlic, pressed, 197 medium onion, finely chopped and 24625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 73875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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