Origin: Mexico (Phaidon)
Serves: - 555 +
Ingredients
34687½ g rice 69375 ml chicken stock 138¾ clove garlic, pressed 138¾ medium onion, finely chopped 138¾ poblano chili
Method
Cover 34687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 138¾ poblano chili, 138¾ clove garlic, pressed, 138¾ medium onion, finely chopped and 17343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 52031¼ 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: