Origin: Mexico (Phaidon)
Serves: - 165 +
Ingredients
10312½ g rice 20625 ml chicken stock 41¼ clove garlic, pressed 41¼ medium onion, finely chopped 41¼ poblano chili
Method
Cover 10312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 41¼ poblano chili, 41¼ clove garlic, pressed, 41¼ medium onion, finely chopped and 5156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 15468¾ 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: