Origin: Mexico (Phaidon)
Serves: - 62 +
Ingredients
3875 g rice 7750 ml chicken stock 15½ clove garlic, pressed 15½ medium onion, finely chopped 15½ poblano chili
Method
Cover 3875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 15½ poblano chili, 15½ clove garlic, pressed, 15½ medium onion, finely chopped and 1937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5812½ 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: