Origin: Mexico (Phaidon)
Serves: - 465 +
Ingredients
29062½ g rice 58125 ml chicken stock 116¼ clove garlic, pressed 116¼ medium onion, finely chopped 116¼ poblano chili
Method
Cover 29062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 116¼ poblano chili, 116¼ clove garlic, pressed, 116¼ medium onion, finely chopped and 14531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43593¾ 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: