Origin: Mexico (Phaidon)
Serves: - 61 +
Ingredients
3812½ g rice 7625 ml chicken stock 15¼ clove garlic, pressed 15¼ medium onion, finely chopped 15¼ poblano chili
Method
Cover 3812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 15¼ poblano chili, 15¼ clove garlic, pressed, 15¼ medium onion, finely chopped and 1906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5718¾ 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: