Origin: Mexico (Phaidon)
Serves: - 992 +
Ingredients
62000 g rice 124000 ml chicken stock 248 clove garlic, pressed 248 medium onion, finely chopped 248 poblano chili
Method
Cover 62000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 248 poblano chili, 248 clove garlic, pressed, 248 medium onion, finely chopped and 31000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 93000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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