Arroz espanhol com feijão-branco e cogumelos

Ingredientes

• 3 tbsp. Extra Virgin Olive Oil
• 8 oz. cremini mushrooms, stemmed, thinly sliced
• 8 oz. oyster mushrooms, torn into bite-sized pieces
• Sea Salt
• Ground Black Pepper
• 1/2 cup finely chopped yellow onion
• 1 tbsp. Minced Garlic
• 1 box Valencia Rice
• 1 tsp. smoked paprika
• 1 tsp. minced fresh rosemary, plus rosemary sprigs, for garnish
• 1/2 cup dry white wine
• 2 packets Powdered Chicken Flavored Bouillon
• 1 can Cannellini
• 1/4 cup Fancy Pimientos
• 1 oz. Manchego cheese, shaved (optional)
• 2 lemons, cut into wedges, for garnish

Modo de preparo

1. 1

   Heat 2 tbsp. oil in large 13-inch paella pan over medium-high heat. Add mushrooms and cook until golden-brown and tender, about 8 to 10 minutes. Season with salt and pepper, to taste. Transfer to a plate and set aside.

2. 2

   Heat remaining oil in paella pan over medium heat. Add onion and cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice, paprika and rosemary. Cook, stirring occasionally, for 2 to 3 minutes, or until rice is coated.

3. 3

   Stir in wine and bring to a boil; cook, stirring frequently, until wine has evaporated, about 1 minute. Add bouillon mixture; bring back to a boil. Stir in beans. Spread rice mixture in an even layer and top with mushrooms. Reduce heat to medium. Cook, undisturbed, until most of the liquid has been absorbed and rice is tender, about 20 to 30 minutes.

4. 4

   Remove from heat. Let rice rest for 5 minutes. Arrange pimiento strips over rice; top with rosemary sprigs and Manchego. Serve with lemon wedges and enjoy.