Origin: Mexico (Phaidon)
Serves: - 988 +
Ingredients
61750 g rice 123500 ml chicken stock 247 clove garlic, pressed 247 medium onion, finely chopped 247 poblano chili
Method
Cover 61750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 247 poblano chili, 247 clove garlic, pressed, 247 medium onion, finely chopped and 30875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 92625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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