Origin: Mexico (Phaidon)
Serves: - 982 +
Ingredients
61375 g rice 122750 ml chicken stock 245½ clove garlic, pressed 245½ medium onion, finely chopped 245½ poblano chili
Method
Cover 61375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 245½ poblano chili, 245½ clove garlic, pressed, 245½ medium onion, finely chopped and 30687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 92062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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