Origin: Mexico (Phaidon)
Serves: - 179 +
Ingredients
11187½ g rice 22375 ml chicken stock 44¾ clove garlic, pressed 44¾ medium onion, finely chopped 44¾ poblano chili
Method
Cover 11187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 44¾ poblano chili, 44¾ clove garlic, pressed, 44¾ medium onion, finely chopped and 5593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 16781¼ 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: