Origin: Mexico (Phaidon)
Serves: - 909 +
Ingredients
56812½ g rice 113625 ml chicken stock 227¼ clove garlic, pressed 227¼ medium onion, finely chopped 227¼ poblano chili
Method
Cover 56812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 227¼ poblano chili, 227¼ clove garlic, pressed, 227¼ medium onion, finely chopped and 28406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 85218¾ 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: