Origin: Mexico (Phaidon)
Serves: - 960 +
Ingredients
60000 g rice 120000 ml chicken stock 240 clove garlic, pressed 240 medium onion, finely chopped 240 poblano chili
Method
Cover 60000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 240 poblano chili, 240 clove garlic, pressed, 240 medium onion, finely chopped and 30000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 90000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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