Origin: Mexico (Phaidon)
Serves: - 426 +
Ingredients
26625 g rice 53250 ml chicken stock 106½ clove garlic, pressed 106½ medium onion, finely chopped 106½ poblano chili
Method
Cover 26625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 106½ poblano chili, 106½ clove garlic, pressed, 106½ medium onion, finely chopped and 13312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 39937½ 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: