Origin: Mexico (Phaidon)
Serves: - 979 +
Ingredients
61187½ g rice 122375 ml chicken stock 244¾ clove garlic, pressed 244¾ medium onion, finely chopped 244¾ poblano chili
Method
Cover 61187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 244¾ poblano chili, 244¾ clove garlic, pressed, 244¾ medium onion, finely chopped and 30593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 91781¼ 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: