Origin: Mexico (Phaidon)
Serves: - 838 +
Ingredients
52375 g rice 104750 ml chicken stock 209½ clove garlic, pressed 209½ medium onion, finely chopped 209½ poblano chili
Method
Cover 52375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 209½ poblano chili, 209½ clove garlic, pressed, 209½ medium onion, finely chopped and 26187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 78562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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Recipe Steps: with ingredients in curly braces:
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