Origin: Mexico (Phaidon)
Serves: - 938 +
Ingredients
58625 g rice 117250 ml chicken stock 234½ clove garlic, pressed 234½ medium onion, finely chopped 234½ poblano chili
Method
Cover 58625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 234½ poblano chili, 234½ clove garlic, pressed, 234½ medium onion, finely chopped and 29312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 87937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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