Origin: Mexico (Phaidon)
Serves: - 253 +
Ingredients
15812½ g rice 31625 ml chicken stock 63¼ clove garlic, pressed 63¼ medium onion, finely chopped 63¼ poblano chili
Method
Cover 15812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 63¼ poblano chili, 63¼ clove garlic, pressed, 63¼ medium onion, finely chopped and 7906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23718¾ 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: