Origin: Mexico (Phaidon)
Serves: - 42 +
Ingredients
2625 g rice 5250 ml chicken stock 10½ clove garlic, pressed 10½ medium onion, finely chopped 10½ poblano chili
Method
Cover 2625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 10½ poblano chili, 10½ clove garlic, pressed, 10½ medium onion, finely chopped and 1312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 3937½ 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: