Origin: Mexico (Phaidon)
Serves: - 154 +
Ingredients
9625 g rice 19250 ml chicken stock 38½ clove garlic, pressed 38½ medium onion, finely chopped 38½ poblano chili
Method
Cover 9625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 38½ poblano chili, 38½ clove garlic, pressed, 38½ medium onion, finely chopped and 4812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 14437½ 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: