Origin: Mexico (Phaidon)
Serves: - 1011 +
Ingredients
63187½ g rice 126375 ml chicken stock 252¾ clove garlic, pressed 252¾ medium onion, finely chopped 252¾ poblano chili
Method
Cover 63187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 252¾ poblano chili, 252¾ clove garlic, pressed, 252¾ medium onion, finely chopped and 31593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 94781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: