Origin: Mexico (Phaidon)
Serves: - 87 +
Ingredients
5437½ g rice 10875 ml chicken stock 21¾ clove garlic, pressed 21¾ medium onion, finely chopped 21¾ poblano chili
Method
Cover 5437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 21¾ poblano chili, 21¾ clove garlic, pressed, 21¾ medium onion, finely chopped and 2718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 8156¼ 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: