Origin: Mexico (Phaidon)
Serves: - 49 +
Ingredients
3062½ g rice 6125 ml chicken stock 12¼ clove garlic, pressed 12¼ medium onion, finely chopped 12¼ poblano chili
Method
Cover 3062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 12¼ poblano chili, 12¼ clove garlic, pressed, 12¼ medium onion, finely chopped and 1531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4593¾ 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: