Origin: Mexico (Phaidon)
Serves: - 387 +
Ingredients
24187½ g rice 48375 ml chicken stock 96¾ clove garlic, pressed 96¾ medium onion, finely chopped 96¾ poblano chili
Method
Cover 24187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 96¾ poblano chili, 96¾ clove garlic, pressed, 96¾ medium onion, finely chopped and 12093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 36281¼ 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: