Origin: Mexico (Phaidon)
Serves: - 263 +
Ingredients
16437½ g rice 32875 ml chicken stock 65¾ clove garlic, pressed 65¾ medium onion, finely chopped 65¾ poblano chili
Method
Cover 16437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 65¾ poblano chili, 65¾ clove garlic, pressed, 65¾ medium onion, finely chopped and 8218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 24656¼ 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: