Origin: Mexico (Phaidon)
Serves: - 193 +
Ingredients
12062½ g rice 24125 ml chicken stock 48¼ clove garlic, pressed 48¼ medium onion, finely chopped 48¼ poblano chili
Method
Cover 12062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 48¼ poblano chili, 48¼ clove garlic, pressed, 48¼ medium onion, finely chopped and 6031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18093¾ 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: