Origin: Mexico (Phaidon)
Serves: - 70 +
Ingredients
4375 g rice 8750 ml chicken stock 17½ clove garlic, pressed 17½ medium onion, finely chopped 17½ poblano chili
Method
Cover 4375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 17½ poblano chili, 17½ clove garlic, pressed, 17½ medium onion, finely chopped and 2187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 6562½ 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: