Origin: Mexico (Phaidon)
Serves: - 968 +
Ingredients
60500 g rice 121000 ml chicken stock 242 clove garlic, pressed 242 medium onion, finely chopped 242 poblano chili
Method
Cover 60500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 242 poblano chili, 242 clove garlic, pressed, 242 medium onion, finely chopped and 30250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 90750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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