Origin: Mexico (Phaidon)
Serves: - 958 +
Ingredients
59875 g rice 119750 ml chicken stock 239½ clove garlic, pressed 239½ medium onion, finely chopped 239½ poblano chili
Method
Cover 59875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 239½ poblano chili, 239½ clove garlic, pressed, 239½ medium onion, finely chopped and 29937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 89812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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