Origin: Mexico (Phaidon)
Serves: - 790 +
Ingredients
49375 g rice 98750 ml chicken stock 197½ clove garlic, pressed 197½ medium onion, finely chopped 197½ poblano chili
Method
Cover 49375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 197½ poblano chili, 197½ clove garlic, pressed, 197½ medium onion, finely chopped and 24687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 74062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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