Origin: Mexico (Phaidon)
Serves: - 942 +
Ingredients
58875 g rice 117750 ml chicken stock 235½ clove garlic, pressed 235½ medium onion, finely chopped 235½ poblano chili
Method
Cover 58875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 235½ poblano chili, 235½ clove garlic, pressed, 235½ medium onion, finely chopped and 29437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 88312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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