Origin: Mexico (Phaidon)
Serves: - 694 +
Ingredients
43375 g rice 86750 ml chicken stock 173½ clove garlic, pressed 173½ medium onion, finely chopped 173½ poblano chili
Method
Cover 43375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 173½ poblano chili, 173½ clove garlic, pressed, 173½ medium onion, finely chopped and 21687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 65062½ 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: