Origin: Mexico (Phaidon)
Serves: - 878 +
Ingredients
54875 g rice 109750 ml chicken stock 219½ clove garlic, pressed 219½ medium onion, finely chopped 219½ poblano chili
Method
Cover 54875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 219½ poblano chili, 219½ clove garlic, pressed, 219½ medium onion, finely chopped and 27437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 82312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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