Origin: Mexico (Phaidon)
Serves: - 110 +
Ingredients
6875 g rice 13750 ml chicken stock 27½ clove garlic, pressed 27½ medium onion, finely chopped 27½ poblano chili
Method
Cover 6875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 27½ poblano chili, 27½ clove garlic, pressed, 27½ medium onion, finely chopped and 3437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10312½ 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: