Origin: Mexico (Phaidon)
Serves: - 36 +
Ingredients
2250 g rice 4500 ml chicken stock 9 clove garlic, pressed 9 medium onion, finely chopped 9 poblano chili
Method
Cover 2250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 9 poblano chili, 9 clove garlic, pressed, 9 medium onion, finely chopped and 1125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 3375 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: