Origin: Mexico (Phaidon)
Serves: - 427 +
Ingredients
26687½ g rice 53375 ml chicken stock 106¾ clove garlic, pressed 106¾ medium onion, finely chopped 106¾ poblano chili
Method
Cover 26687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 106¾ poblano chili, 106¾ clove garlic, pressed, 106¾ medium onion, finely chopped and 13343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 40031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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Recipe Steps: with ingredients in curly braces:
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