Origin: Mexico (Phaidon)
Serves: - 862 +
Ingredients
53875 g rice 107750 ml chicken stock 215½ clove garlic, pressed 215½ medium onion, finely chopped 215½ poblano chili
Method
Cover 53875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 215½ poblano chili, 215½ clove garlic, pressed, 215½ medium onion, finely chopped and 26937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 80812½ 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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