Origin: Mexico (Phaidon)
Serves: - 930 +
Ingredients
58125 g rice 116250 ml chicken stock 232½ clove garlic, pressed 232½ medium onion, finely chopped 232½ poblano chili
Method
Cover 58125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 232½ poblano chili, 232½ clove garlic, pressed, 232½ medium onion, finely chopped and 29062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 87187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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