Origin: Mexico (Phaidon)
Serves: - 478 +
Ingredients
29875 g rice 59750 ml chicken stock 119½ clove garlic, pressed 119½ medium onion, finely chopped 119½ poblano chili
Method
Cover 29875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 119½ poblano chili, 119½ clove garlic, pressed, 119½ medium onion, finely chopped and 14937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 44812½ 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: