Origin: Mexico (Phaidon)
Serves: - 815 +
Ingredients
50937½ g rice 101875 ml chicken stock 203¾ clove garlic, pressed 203¾ medium onion, finely chopped 203¾ poblano chili
Method
Cover 50937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 203¾ poblano chili, 203¾ clove garlic, pressed, 203¾ medium onion, finely chopped and 25468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 76406¼ 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: