Origin: Mexico (Phaidon)
Serves: - 810 +
Ingredients
50625 g rice 101250 ml chicken stock 202½ clove garlic, pressed 202½ medium onion, finely chopped 202½ poblano chili
Method
Cover 50625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 202½ poblano chili, 202½ clove garlic, pressed, 202½ medium onion, finely chopped and 25312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 75937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
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