Main Dishesbonappetit4.9
Arroz Verde With Spiced Mushrooms
Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pot
- ●dutch oven
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Cut 1 lime in half; squeeze juice into a blender. Add 2 medium jalapeños, stems removed, 5 garlic cloves, 2 cups (packed) cilantro leaves with tender stems, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water and blend until smooth. Transfer 2 Tbsp. cilantro purée to a small bowl; set aside.
medium jalapeños, stems removed2(packed) cilantro leaves with tender stems, plus more for serving2 cups
2
Place 3 Tbsp. cilantro purée in a medium bowl; finely grate in zest of 1 lime. Cut lime in half; squeeze in juice. Mix in ½ cup sour cream, 2 Tbsp. mayonnaise, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover herb sauce and chill until ready to serve.
(packed) cilantro leaves with tender stems, plus more for serving2 cups. mayonnaise2 Tbsp
3
Place 1½ cups jasmine or other long-grain rice in a medium bowl. Pour in cold water to cover and swish vigorously with your hands; drain. Repeat process until water runs clear (3–5 more times).
(packed) cilantro leaves with tender stems, plus more for serving2 cups½ cups jasmine or other long-grain rice1
4
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add rice and ½ tsp. ground cumin and cook, stirring, until rice is coated in oil, about ⏱️ 30 seconds. Add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, remaining cilantro purée in blender, and 2¼ cups water; stir to combine. Bring to a boil. As soon as bubbles appear along sides, reduce heat to low and cover; cook ⏱️ 15 minutes. Remove pot from heat; let rice sit (still covered) ⏱️ 15 minutes.
(packed) cilantro leaves with tender stems, plus more for serving2 cups. vegetable oil, divided6 Tbsp
5
Meanwhile, heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ lb. mixed mushrooms (such as oyster, shiitake, maitake, and/or crimini), torn into various sizes, and spread out in a single layer. Cook until golden, about ⏱️ 3 minutes per side. Transfer to a medium bowl. Add 1 Tbsp. vegetable oil to pan and cook remaining ¾ lb. mixed mushrooms until nearly golden, about ⏱️ 3 minutes per side.
(packed) cilantro leaves with tender stems, plus more for serving2 cups. vegetable oil, divided6 Tbsp
6
Return all mushrooms to pan; reduce heat to low. Scoot mushrooms to one side and add remaining 1 Tbsp. vegetable oil, then 1 tsp. paprika, remaining 1 tsp. ground cumin, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to empty side of skillet; season with freshly ground pepper. Give spices a quick stir to combine, then toss mushrooms to coat in spiced oil. Remove from heat.
(packed) cilantro leaves with tender stems, plus more for serving2 cups. vegetable oil, divided6 Tbsp. paprika1 tspFreshly ground pepper
7
Cut remaining 1 lime into wedges. Gently mix reserved 2 Tbsp. cilantro purée into rice with a fork; fluff rice. Transfer to a platter and top with mushrooms. Drizzle some reserved herb sauce over (if it has thickened, stir in 1 Tbsp. cold water to loosen) and top with cilantro leaves with tender stems. Serve with lime wedges and remaining sauce.
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