Origin: Mexico (Phaidon)
Serves: - 922 +
Ingredients
57625 g rice 115250 ml chicken stock 230½ clove garlic, pressed 230½ medium onion, finely chopped 230½ poblano chili
Method
Cover 57625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 230½ poblano chili, 230½ clove garlic, pressed, 230½ medium onion, finely chopped and 28812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 86437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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