Origin: Mexico (Phaidon)
Serves: - 953 +
Ingredients
59562½ g rice 119125 ml chicken stock 238¼ clove garlic, pressed 238¼ medium onion, finely chopped 238¼ poblano chili
Method
Cover 59562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 238¼ poblano chili, 238¼ clove garlic, pressed, 238¼ medium onion, finely chopped and 29781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 89343¾ 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: