Origin: Mexico (Phaidon)
Serves: - 115 +
Ingredients
7187½ g rice 14375 ml chicken stock 28¾ clove garlic, pressed 28¾ medium onion, finely chopped 28¾ poblano chili
Method
Cover 7187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 28¾ poblano chili, 28¾ clove garlic, pressed, 28¾ medium onion, finely chopped and 3593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10781¼ 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: