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
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
Ingredients
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
Instructions
- 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 & Wine Advice
Serve hot.