Rice with Mushrooms and Poblano Chiles
Arroz con Hongos y PoblanosWild mushrooms are gathered in huge numbers during the rainy season—from June to September—in Mexico. The high mountain forests surrounding Mexico City are noted for a great variety of wild mushrooms.If available, use wild mushrooms, or as alternatives, brown cremini mushrooms or the larger portobellos are excellent for this dish
Equipment
- wide 2-quart saucepa
Ingrediënten
Makes 4 servings
- 1 tablespoon olive oil
- ¼ medium white onion finely chopped
- 1 large garlic clove finely chopped
- 6 ounces mushrooms cleaned, trimmed, and coarsely chopped
- 1 large poblano chile roasted and peeled, and cut into 1⁄2-inch squares
- 1 cup long-grain white rice
- 2 cups canned fat-free reduced-sodium chicken broth
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Instructies
- In a wide 2-quart saucepan heat the oil over medium heat and cook the onion, stirring, until translucent, 3 to 4 minutes.
- Add the garlic, mushrooms, and poblano.
- Cook, stirring frequently, until the mushrooms give up their moisture and start to brown.
- Add the rice and cook, stirring, 3 minutes.
- Add the broth all at once.
- Stir briefly to level the rice.
- Bring to a boil; then reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- Turn off the heat.
- Add the salt, pepper, and parsley.
- Fluff gently with a fork.
- Cover and let stand 8 to 10 minutes.
Notes / Tips / Wine Advice:
Serve hot.
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