Origin: Mexico (Phaidon)
Serves: - 65 +
Ingredients
4062½ g rice 8125 ml chicken stock 16¼ clove garlic, pressed 16¼ medium onion, finely chopped 16¼ poblano chili
Method
Cover 4062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 16¼ poblano chili, 16¼ clove garlic, pressed, 16¼ medium onion, finely chopped and 2031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 6093¾ 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: