Origin: Mexico (Phaidon)
Serves: - 135 +
Ingredients
8437½ g rice 16875 ml chicken stock 33¾ clove garlic, pressed 33¾ medium onion, finely chopped 33¾ poblano chili
Method
Cover 8437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 33¾ poblano chili, 33¾ clove garlic, pressed, 33¾ medium onion, finely chopped and 4218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12656¼ 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: