Origin: Mexico (Phaidon)
Serves: - 946 +
Ingredients
59125 g rice 118250 ml chicken stock 236½ clove garlic, pressed 236½ medium onion, finely chopped 236½ poblano chili
Method
Cover 59125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 236½ poblano chili, 236½ clove garlic, pressed, 236½ medium onion, finely chopped and 29562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 88687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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