Origin: Mexico (Phaidon)
Serves: - 48 +
Ingredients
3000 g rice 6000 ml chicken stock 12 clove garlic, pressed 12 medium onion, finely chopped 12 poblano chili
Method
Cover 3000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 12 poblano chili, 12 clove garlic, pressed, 12 medium onion, finely chopped and 1500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4500 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: