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Rice with Mushrooms and Poblano Chiles |
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Serves: 4 Print this Recipe(Arroz con Hongos y Poblanos) Category: Rice Dishes Wild 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. 1 tablespoon olive oil 1/4 medium white onion, finely chopped 1 clove garlic (large), finely chopped 6 ounces mushrooms, cleaned, trimmed, and coarsely chopped 1 large poblano chile, roasted, and peeled and cut into 1/2-inch squares __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 cup long-grain white rice 2 cups canned fat-free reduced-sodium chicken broth 1/4 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste 1 tablespoon chopped fresh flat-leaf parsley 1. 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. 2. 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. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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