Origin: Mexico (Phaidon)
Serves: - 920 +
Ingredients
57500 g rice 115000 ml chicken stock 230 clove garlic, pressed 230 medium onion, finely chopped 230 poblano chili
Method
Cover 57500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 230 poblano chili, 230 clove garlic, pressed, 230 medium onion, finely chopped and 28750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 86250 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: