Origin: Mexico (Phaidon)
Serves: - 372 +
Ingredients
23250 g rice 46500 ml chicken stock 93 clove garlic, pressed 93 medium onion, finely chopped 93 poblano chili
Method
Cover 23250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 93 poblano chili, 93 clove garlic, pressed, 93 medium onion, finely chopped and 11625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 34875 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: