Origin: Mexico (Phaidon)
Serves: - 138 +
Ingredients
8625 g rice 17250 ml chicken stock 34½ clove garlic, pressed 34½ medium onion, finely chopped 34½ poblano chili
Method
Cover 8625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 34½ poblano chili, 34½ clove garlic, pressed, 34½ medium onion, finely chopped and 4312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12937½ 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: