Origin: Mexico (Phaidon)
Serves: - 900 +
Ingredients
56250 g rice 112500 ml chicken stock 225 clove garlic, pressed 225 medium onion, finely chopped 225 poblano chili
Method
Cover 56250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 225 poblano chili, 225 clove garlic, pressed, 225 medium onion, finely chopped and 28125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 84375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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