Origin: Mexico (Phaidon)
Serves: - 463 +
Ingredients
28937½ g rice 57875 ml chicken stock 115¾ clove garlic, pressed 115¾ medium onion, finely chopped 115¾ poblano chili
Method
Cover 28937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 115¾ poblano chili, 115¾ clove garlic, pressed, 115¾ medium onion, finely chopped and 14468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43406¼ 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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