Origin: Mexico (Phaidon)
Serves: - 986 +
Ingredients
61625 g rice 123250 ml chicken stock 246½ clove garlic, pressed 246½ medium onion, finely chopped 246½ poblano chili
Method
Cover 61625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 246½ poblano chili, 246½ clove garlic, pressed, 246½ medium onion, finely chopped and 30812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 92437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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