Origin: Mexico (Phaidon)
Serves: - 127 +
Ingredients
7937½ g rice 15875 ml chicken stock 31¾ clove garlic, pressed 31¾ medium onion, finely chopped 31¾ poblano chili
Method
Cover 7937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 31¾ poblano chili, 31¾ clove garlic, pressed, 31¾ medium onion, finely chopped and 3968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 11906¼ 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: