Origin: Mexico (Phaidon)
Serves: - 423 +
Ingredients
26437½ g rice 52875 ml chicken stock 105¾ clove garlic, pressed 105¾ medium onion, finely chopped 105¾ poblano chili
Method
Cover 26437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 105¾ poblano chili, 105¾ clove garlic, pressed, 105¾ medium onion, finely chopped and 13218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 39656¼ 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:
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