Origin: Mexico (Phaidon)
Serves: - 730 +
Ingredients
45625 g rice 91250 ml chicken stock 182½ clove garlic, pressed 182½ medium onion, finely chopped 182½ poblano chili
Method
Cover 45625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 182½ poblano chili, 182½ clove garlic, pressed, 182½ medium onion, finely chopped and 22812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 68437½ 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: