Arroz con champiñones al horno

Ingredientes

• 1/3 cup butter (unsalted)
• 1 pound mushrooms (sliced 1/4" thick, I used cremini)
• 1 small onion (chopped)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 2 cloves garlic (minced)
• 1 1/2 cups long grain rice (such as basmati)
• 2 teaspoon Italian seasoning
• 2 tablespoon soy sauce (low sodium)
• 3 cups chicken broth (or any type of broth you have)
• 1 tablespoon parsley (freshly chopped)

Preparación

1. 1

   Preheat Oven: Preheat the oven to 350℉.

2. 2

   Cook Mushrooms: In a large skillet or Dutch oven equipped with a lid that fits well or oven safe pot, melt half the butter over medium heat. Add the mushrooms and onion, then season with salt and pepper. Cook until the mushrooms are browned, and the onion becomes translucent and soft. Should take about 5-7 minutes.

3. 3

   Add Rice: Add the garlic and rice. Cook for about 30 seconds, or until the garlic is fragrant. Mix in the Italian seasoning, soy sauce, and chicken broth.

4. 4

   Bake: Cover the skillet or pot with a lid. Transfer it to the oven and bake for 40-50 minutes.

5. 5

   Finish & Serve: Fluff the rice with a fork while mixing in the remaining butter. Garnish with parsley and serve.