Origin: Mexico (Phaidon)
Serves: - 965 +
Ingredients
60312½ g rice 120625 ml chicken stock 241¼ clove garlic, pressed 241¼ medium onion, finely chopped 241¼ poblano chili
Method
Cover 60312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 241¼ poblano chili, 241¼ clove garlic, pressed, 241¼ medium onion, finely chopped and 30156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 90468¾ 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: