Origin: Mexico (Phaidon)
Serves: - 972 +
Ingredients
60750 g rice 121500 ml chicken stock 243 clove garlic, pressed 243 medium onion, finely chopped 243 poblano chili
Method
Cover 60750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 243 poblano chili, 243 clove garlic, pressed, 243 medium onion, finely chopped and 30375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 91125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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