Origin: Mexico (Phaidon)
Serves: - 280 +
Ingredients
17500 g rice 35000 ml chicken stock 70 clove garlic, pressed 70 medium onion, finely chopped 70 poblano chili
Method
Cover 17500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 70 poblano chili, 70 clove garlic, pressed, 70 medium onion, finely chopped and 8750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 26250 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: