Origin: Mexico (Phaidon)
Serves: - 553 +
Ingredients
34562½ g rice 69125 ml chicken stock 138¼ clove garlic, pressed 138¼ medium onion, finely chopped 138¼ poblano chili
Method
Cover 34562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 138¼ poblano chili, 138¼ clove garlic, pressed, 138¼ medium onion, finely chopped and 17281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 51843¾ 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: