Origin: Mexico (Phaidon)
Serves: - 421 +
Ingredients
26312½ g rice 52625 ml chicken stock 105¼ clove garlic, pressed 105¼ medium onion, finely chopped 105¼ poblano chili
Method
Cover 26312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 105¼ poblano chili, 105¼ clove garlic, pressed, 105¼ medium onion, finely chopped and 13156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 39468¾ 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: