Origin: Mexico (Phaidon)
Serves: - 840 +
Ingredients
52500 g rice 105000 ml chicken stock 210 clove garlic, pressed 210 medium onion, finely chopped 210 poblano chili
Method
Cover 52500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 210 poblano chili, 210 clove garlic, pressed, 210 medium onion, finely chopped and 26250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 78750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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