Origin: Mexico (Phaidon)
Serves: - 813 +
Ingredients
50812½ g rice 101625 ml chicken stock 203¼ clove garlic, pressed 203¼ medium onion, finely chopped 203¼ poblano chili
Method
Cover 50812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 203¼ poblano chili, 203¼ clove garlic, pressed, 203¼ medium onion, finely chopped and 25406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 76218¾ 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: