Origin: Mexico (Phaidon)
Serves: - 852 +
Ingredients
53250 g rice 106500 ml chicken stock 213 clove garlic, pressed 213 medium onion, finely chopped 213 poblano chili
Method
Cover 53250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 213 poblano chili, 213 clove garlic, pressed, 213 medium onion, finely chopped and 26625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 79875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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