Origin: Mexico (Phaidon)
Serves: - 367 +
Ingredients
22937½ g rice 45875 ml chicken stock 91¾ clove garlic, pressed 91¾ medium onion, finely chopped 91¾ poblano chili
Method
Cover 22937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 91¾ poblano chili, 91¾ clove garlic, pressed, 91¾ medium onion, finely chopped and 11468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 34406¼ 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: