Origin: Mexico (Phaidon)
Serves: - 282 +
Ingredients
17625 g rice 35250 ml chicken stock 70½ clove garlic, pressed 70½ medium onion, finely chopped 70½ poblano chili
Method
Cover 17625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 70½ poblano chili, 70½ clove garlic, pressed, 70½ medium onion, finely chopped and 8812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 26437½ 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: