Origin: Mexico (Phaidon)
Serves: - 800 +
Ingredients
50000 g rice 100000 ml chicken stock 200 clove garlic, pressed 200 medium onion, finely chopped 200 poblano chili
Method
Cover 50000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 200 poblano chili, 200 clove garlic, pressed, 200 medium onion, finely chopped and 25000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 75000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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