Origin: Mexico (Phaidon)
Serves: - 680 +
Ingredients
42500 g rice 85000 ml chicken stock 170 clove garlic, pressed 170 medium onion, finely chopped 170 poblano chili
Method
Cover 42500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 170 poblano chili, 170 clove garlic, pressed, 170 medium onion, finely chopped and 21250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 63750 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: