Shrimp in Cilantro Cream Sauce

There is a special place in my heart (and stomach!) for Rosa Mexicano. As I’ve written in previous posts, my first date with my wife was at Rosa Mexicano, and we try to go on our anniversary whenever possible. I even have the Rosa Mexicano cookbook, an anniversary gift from my wife a few years ago. I was looking for some inspiration because I haven’t been cooking as much as I used to, so I turned to this cookbook and found this great recipe. I did change a few things, but the spirit of the recipe is mostly intact. The changes: I used shallots instead of red onion, added roasted corn, and used only one jalapeño pepper, instead of the two that the recipe called for (thought it would be too spicy for my wife but it ended up being too mild).

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy
Notes: I served this dish with white rice and refried beans, but I didn’t take pictures of the sides.

Ingredients:

1.5 pounds peeled/de-vained shrimp (I used large, 21-25 shrimp)
3/4 cup heavy cream
1 cup corn (about one large ear)
1 large shallot, sliced thin
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 large bunch cilantro, chopped fine (stems included, no roots)
1/2 tsp each salt, ground cumin, and dried mexican oregano, plus another 1/4 tsp salt for shrimp.
1 tbsp vegetable oil

Procedure:

Season shrimp with 1/4 tsp salt, set aside.

Heat the oven to 400 degrees. Place the corn on a parchment paper-lined cookie sheet (to prevent sticking), sprinkle with a pinch of salt and roast for 10-12 minutes, tossing 2-3 times to ensure even roasting. Meanwhile, heat the oil in a pan over medium heat, then add the shallots, jalapeños, garlic, cilantro, salt, cumin, and oregano. Saute for 5-7 minutes, until the shallots are translucent. Turn heat up to medium high, add the cream and bring to a boil. Reduce to medium heat, and simmer until cream is reduced by 2/3rds (about 7-8 minutes). Stir in the shrimp, cover, and cook for 5-7 minutes, stirring once or twice to ensure even cooking.

Use a slotted spoon to remove the shrimp to a bowl, then turn the heat back to medium high, add the corn, and reduce the cream sauce by half (the shrimp will release water, and this will need to be evaporated). Remove from the heat when the cream is just a little runnier than you would like and wait 3-4 minutes, then return the shrimp to the sauce and toss to combine. Serve with your favorite sides and enjoy!

Buen Provecho!

Oven-Fried Pork Chop

This one is so simple that I’m not even bothering with a recipe. It’s basically a pork chop, coated in home-made Shake ‘N Bake, and baked at 425 for 20 minutes. Yes, it’s that simple! There is really nothing to see here, but it’s been so long since I posted something that I really needed to show you guys that I’m still alive :). After cooking the chop, I thought it would be great to have some type of sauce to go with it (it wasn’t dry, but I like sauce!), and the idea of a poached egg popped into my head, so I figured, why not?

Honestly, it was one of the best culinary ideas I’ve had in a long time. The runny yolk mixed in with the pork chop and the pasta (dry pasta and sauce out of a jar, so nothing special there, either) to create a rich, comforting experience. It’s something I needed, as I’ve been home alone for the past 6 weeks (Mrs. Belly Full is in Taiwan until next week). I hadn’t been very inspired since she left, either, so this might help me in that sense, too.

We’re also going to be going on a cruise soon, and I’ve already signed up for the “Chef’s Table.” It’s a group of 16 people who get to tour the galley (where they cook all the food on a cruise ship), meet the head chef, and get to eat a 7-course dinner prepared only for us. It’s going to be an amazing experience and I’m really excited about being only one of 16 people that will participate in the Chef’s Table on our cruise. I promise to take pictures if they let me and to review it once we return.

Until then, Buen Provecho!

Review: Hardee’s Hand-Breaded Chicken Sandwich

Hardee’s Promo Picture

First, a little background: I’ve had a special place in my heart (stomach?) for Carl’s Jr./Hardee’s since my days of living in California. There was a time in my early 20’s when dinner consisted of visiting my local CJ at least 5 nights a week, mostly because dinner was after midnight and the choice was them or Jack in the Crack. So, even though I was sick and tired of them for a while, I still have fond memories of their food and romanticize it more than it probably deserves.

That being said, I don’t normally eat at Hardee’s. I don’t know if it’s because I consider them a cheap knock-off of Carl’s Jr. (kind of like Blue Ribbon mayonnaise out West) or because of some other prejudice I might have, but the fact still remains: Hardee’s is never in the top 5 fast food restaurants I think about when I’m hungry. That’s about to change!

I had seen the commercials for this sandwich quite a few times, and having tried their hand-breaded chicken tenders before, I had contemplated giving this a try, too. WOW! My first impression of the sandwich was it’s size; at 313g, it’s huge compared to other fast food chicken sandwiches (Chick-fil-a Original Chicken Sandwich weighs 170g and Wendy’s Spicy Chicken Sandwich clocks in at 233g). The chicken was very crispy and had a wonderful crunch to the crust that you just don’t find in other sandwiches out there. It was also very juicy and not overly salty. As you would expect, it’s served on a sesame seed bun with mayo, iceberg lettuce, and tomato, and they actually complement the sandwich quite well. However, I do think that they could use a bit less mayo as it ended up making a mess when I ate it (kind of reminds me of the old Carl’s Jr. tag line: “If it doesn’t get all over the place, it doesn’t belong in your face!”).

All in all, one of the best chicken sandwiches out there and an extremely close second to Chick-fil-a’s original chicken sandwich ($2.79), which remains atop my list mostly due to value and the butteriness of their bun. Expect to pay around $3.99 for this sandwich or $6.49 for the combo (though there is a $1 off coupon on the website right now), which is a bit on the high side, but not unreasonable.

Grade:

Taste: 9.5/10
Value: 8.5/10
Would I eat it again? Oh, absolutely!!!

Hardee’s
Various locations
Hardees.com

Nutrition:

Homemade Mayonnaise

Homemade mayonnaise is so simple, I can’t imagine ever buying another jar of mayo. It’s superior to store-bought in every way I can think of, and cheaper to boot! Even if you’re a person who doesn’t like mayo, I suggest you give this recipe a try and then decide. Just think of it as a hollandaise sauce, except you use oil instead of butter. You can also personalize the recipe and make your mayo unique by adding lavender, garlic, rosemary, thyme, dill, and even horseradish! All you have to do is make a flavored-oil (heat the oil with the product you want to flavor it with, let it cool to room temp, and strain it) and then use it in your mayonnaise recipe.

I use my immersion (or stick) blender whenever I make mayonnaise. I’ve written about immersion blenders before, and I highly recommend you go out and purchase one (you can get one for around $25). I would imagine that it’s possible to use a food processor or a blender, but I would drizzle the oil in slowly instead of adding it all at once.

Check out the video at the end of the post and see how easy it is to make.

Prep Time: 1 minute
Cook Time: Zero
Difficulty: Very Easy
Notes: I suggest using a neutral oil, such as cannola, but feel free to use any oil you have on hand. If you want to use olive oil, I suggest using a “light” version instead of extra virgin, which tends to have a stronger flavor.

Ingredients:

1 cup oil
1/8 tsp dijon mustard
1/8 tsp salt
1 teaspoon lemon juice or vinegar, or any combination (I like to use apple cider vinegar)
1 egg yolk

Procedure:

Combine all the ingredients except the oil in a measuring cup (or the beaker included with your immersion blender), then insert the immersion blender. Slowly pour the oil over it and wait for it to settle over the original ingredients (remember, oil and vinegar tend to not mix well, so the oil will settle on top), about 5 – 10 seconds. Blend for 15-20 seconds, then start moving the blender up and down to ensure you get all of the oil incorporated and stop when it reaches the desired consistency. The mayo will be a bit tangy at first, but it will mellow out after a few hours in the refrigerator.

Leave the mayonnaise on the kitchen counter, at room temperature, for at least one hour (two is better). Don’t worry about bacteria or spoilage, there is plenty of acid in the mayo to kill anything that would harm you. Then place in a glass jar and refrigerate for up to two weeks (mine rarely lasts that long).

Buen Provecho!

Carolina Pig Jig

Last weekend was the Carolina Pig Jig at the North Carolina State Fairgrounds. Basically, for a $10 donation, you get to stuff your face with all the BBQ you can eat, and then some. The event started around 11am, but we didn’t get there until around 11:30am and found that it wasn’t as packed as it was last year (a good thing, if you ask me). I waited in line for 20 minutes last year just to get in but we were able to just walk right in this year.

The contestants are set up in a horseshoe, with some two or three tents set up in the middle, each packed with tables and chairs (people need a place to sit and eat, I guess). We grabbed our plates, sporks, and napkins and set off to try as much ‘cue as we could. Some of the competitors had ribs, brisket, chicken, or desserts, but I was there for the pig. I tried all but five locations last year, and was so stuffed that I couldn’t walk for a week, so I decided to take it easy this year and pick and choose the ones I thought looked the best. I probably only tried about half of the offerings, but that was enough for me. Honestly, the first place we visited (Rosebud Lodge #282) was the best, by a long shot! They offered two types of Eastern NC ‘Cue and they were both delicious! One was whole hog and the other was just the pork butt, if I’m not mistaken, and they were even so kind as to leave the skin in the mix, YUM!

I also had an opportunity to sample the offerings from the 2009 Grand Champion, Excelsior Lodge #21. I thought they had the best ‘cue, by far, last year, too, and even voted for them in the People’s Choice award. However, their ‘cue wasn’t as good this year as I remembered from last year. It was kind of bland and the skin mixed in with the meat was soggy and chewy. It had good flavor, and was probably top 5 in the competition, but it wasn’t far-and-away the best, as I thought it was last year.

It was a great event, one that I’ll definitely return to next year (it will be my third year in a row). Only next year, I will probably be eating this guy’s relative:

Arroz con Pollo (Chicken and Rice)

Even though this is a dish that you will find in virtually all Latin American countries, Arroz con Pollo has been adopted in Puerto Rico as a traditional dish. The difference between what you will find in Puerto Rico and in the rest of the world is that Puerto Ricans will traditionally use annato, sofrito (to include the recao plant), and pimentos or red bell pepper in their preparation. I have vivid memories (and can even smell it now) of my grandmother chopping the recao leaves to add to her version of the dish. The thought alone brings me back to the “good old days” of eating my grandmother’s cooking.

Needless to say, there is a special place in my heart for Arroz con Pollo. Most preparations of the dish call for the pieces of chicken to be left on the bone while cooking with the rice. However, I differ from this philosophy because I think the rice cooks better and more evenly if the bones are removed. This is pretty much my grandmother’s recipe (or what I can recall of it), so I hope you all enjoy it!

Prep Time: 10 minutes
Cook Time: About 2.5 hours, total
Difficulty: Easy
Notes: This recipe will serve 3-4 people, but feel free to double it up if you have more guests or if you want some leftovers.

Ingredients:

1 medium yellow onion, diced
1 medium green pepper, diced
1/2 medium red bell pepper, cut into strips
3 cloves garlic, minced
2 tbsp prepared Recaito or Sofrito (Goya is fine, homemade is better)
1 packet Sazón with Achiote (annato)
12-15 pimento-stuffed olives (sliced or whole, your choice)
2 chicken thighs and drumsticks, skin on and bone-in
1 cup uncooked white rice
2 oz tomato sauce
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tbsp olive oil
Adobo, Salt, and Pepper to taste
Chicken stock or water, as needed

Procedure:

Peel back the skin on the chicken and season well with adobo (use salt and pepper if you don’t have the adobo). You should also use about half of the packet of Sazon to season the chicken under the skin. Replace the skin and season it and the other side of the chicken. Set aside.

Place a heavy-bottomed pot (preferably a dutch oven) over medium heat and add the olive oil. Once it just begins to shimmer, add the onions, green peppers, salt/pepper to taste, along with the remaining half of the Sazon packet and allow to saute until the onions turn translucent, about 5 minutes. Add the garlic and the olives and continue cooking 1-2 minutes, then stir in the sofrito, tomato sauce, vinegar, and oregano and cook, stirring frequently, until most of the liquid has dried out, about 7-10 minutes. Remove the veggies from the pot and set aside.

Lower the heat to medium-low and add the chicken to the pot, skin side down. Cover and allow the chicken to cook, undisturbed, for 30 minutes. Add the veggies back into the pot but do not move the chicken around, cover, and cook for another 30 minutes. Turn the chicken so that it’s skin-side up but make sure that it still touches the bottom of the pot, cover, and cook another 45 minutes. Turn off the heat, remove the chicken from the pot, and set aside to cool (about 15 minutes). 

After the chicken has cooled, remove and discard the skin and cartilage (or you can do what I do and just eat the skin while I shred the chicken).  Use two forks to remove the chicken from the bone and shred it.  Set aside.  The pot should have some liquid in it from the vegetables and from the chicken, so you will need to add enough to make about 1 cup of liquid.  In my case, I added about 1/2 a cup of low-sodium chicken stock.  Bring the liquid to a boil, stir in the rice, and allow the liquid to reduce until the rice becomes visible, about 3-5 minutes. Lower the heat to medium-low and stir in the shredded chicken. Place the red bell pepper strips on top of the rice, cover, and allow to cook for 25-30 minutes, or until the rice is cooked.

Buen Provecho!

Weekend in Review – NYC Part II

As I stated in the first part, my wife and I took a short trip to NYC over a weekend. While there, we were able to try a few restaurants. We had both heard great things about The Spotted Pig in Greenwich Village and decided to give it a try.

The Spotted Pig

Not only is Mario Batali a partner in the restaurant (though he’s not the chef), but it was also named one of the 25 best hamburgers in America by Food & Wine Magazine. Due to this, we were led to believe that there would be a long wait for a table but I guess we were lucky (or the popularity of the restaurant is overstated), as we arrived around noon on Saturday and only waited about five minutes to be seated. The restaurant is quaint, with a small downstairs and a bit roomier upstairs (where our table was), but it doesn’t really feel as small as it looks. One downside to the limited space is that you have to sit in stools. If you’re like me, and you have a bad back, you might want to keep this in mind.  After looking over the menu, we both decided on the burger (which, to be honest, was decided the second we started walking towards the restaurant). The burger is cooked to temperature (a great thing coming from NC where all burgers must be cooked to death, according state law) over a grill, topped with Roquefort cheese and served on a toasted brioche bun with “shoestring” fries on the side. I love blue cheeses, but my wife cannot eat them because they’re a terrible migraine trigger for her. We asked the waitress if we could substitute cheddar for the Roquefort (after all, there was a grilled cheese on the menu that featured cheddar) but the waitress said no, we could not. Disappointed, we ordered one burger sans Roquefort.

First, the good: the burger was cooked to a perfect medium-rare, and the bun was nicely toasted but remained nice and soft. The meat was also packed tightly (though some might find this as a negative) and the seasonings didn’t interfere with the flavor of the meat. Also, the Roquefort cheese is a great complement to the meat. Secondly, the bad: the “shoestrings” are more like Potato Stix than fries. They just don’t have a soft, fluffy interior like a good french fry should. Don’t get me wrong, they’re not bad per se, but they shouldn’t be considered french fries. Finally, the ugly: Why won’t the kitchen do any substitutions, especially if it’s just the cheese? If you have the product on hand, why not make the customer happy? Also, what’s with the no mayo policy? I was given ketchup and dijon mustard, but God forbid I want to add mayonnaise to my burger or “fries”. It comes off as pretentious since it seems that they don’t allow customers to customize their food because “the chef knows best!”

All-in-all, it’s not a bad restaurant or experience. However, I don’t think I could put this burger in my top 5 (it’s definitely no Ray’s Hell Burger), nor do I think I’ll ever bother coming back. I just don’t think the burger is worth the hassle.

Rosa Mexicano

My wife and I had our first date at Rosa Mexicano in Washington, DC, and try to make it back on our anniversary whenever we can.  We just happened to be in NYC two weeks after our anniversary this year, so we made a reservation and delayed our annual dinner out until then.  While it’s true that RM hold a dear place in our hearts, we return because we like the food and the atmosphere.  On this occasion, we had one of the best waiters we’ve ever had, so that made our experience even that much better.

We started with an order of the guacamole, which is made fresh at your table, and served with two salsas: a tomatillo-based salsa and a smoky (chipotle?) red salsa.  It was perfect, and a great way to start our dinner.  After we licked the molcajete clean, we ordered our entrées; I chose to go with the Tablones (braised short ribs) while my wife ordered the Carne Asada tacos.  The short ribs are braised, then grilled, and served over a tomato and chipotle sauce and topped with slowly-cooked pepper strips and, as always, rice and beans are served on the side.  The rib meat is fork-tender and rich, with a deep beefy flavor that’s just what the Dr. ordered.  The beans were also very good, but I found the rice to be a bit undercooked for my taste.  No matter, with 18 ounces of beef and a guacamole appetizer, there was barely enough room for rice, anyway!

The Carne Asada tacos are grilled skirt steak, cooked to temperature, and served in a cast iron mini-skillet with melted cheese and a side of corn and the same salsas that were served with the guacamole.  The cheese was surprisingly mild, and doesn’t dominate the dish.  Instead, you actually get to taste all the ingredients together and the flavors balance well.  If I had to pick one thing that stood out, though, it would be the corn.  I could eat a bucket of it all by myself.

Needless to say, we were stuffed after our dinner.  I was ready to just ask for the check but I guess the waiter overheard our conversation about coming to RM every year for our anniversary because he brought us two glasses of champagne and a Tres Leches dessert.  The Tres Leches is served with fresh blackberries and strawberries, and topped with meringue.  I’m not much of a dessert person, but even I couldn’t stop eating it.  The cake was moist and flavorful, and the fresh berries added the perfect amount of bitterness and sweetness to the dish.  It was a great cap to an amazing dinner (and weekend)!

Weekend in Review – NYC Part I

My wife and I took a short trip to New York City this weekend for reasons other than pleasure, but we were able to sneak in a few good meals while we were there (hey, we’ve got to eat sometime, right?). We arrived on a Friday afternoon for a short three-day visit, anxious to try some of the restaurants we’ve been hearing/reading about lately. Our first stop was Empanada Mamas in Hell’s Kitchen.

Empanada Mamas

The restaurant is located on 9th Avenue, between 51st and 52nd streets in Midtown Manhattan. The first thing you notice (after you claw your way through the crowds standing outside the restaurant at dinnertime) is that it’s very cozy (i.e. small), but the atmosphere is quite electric. Expect to hear good Latin music (Salsa, Merengue, Reggaeton) over the speakers while you dine, but it’s not loud enough to interrupt your conversations. Our wait was a bit over an hour, having arrived around 9pm on a Friday, but it was well worth it! One of the best things about Empanada Mamas is that it’s like going to a Tapas restaurant; the empanadas are small (3-4 inches long), which means that you end up ordering 3 or 4 per person and sample quite a few. Our favorites were the Brazil (seasoned ground beef), Reggaeton (roast pork and piggeon-pea rice), and the incomparable Viagra (seafood). The latter was so good that we ended up ordering delivery from Empanada Mamas on Saturday evening just to satisfy our craving (I’m not kidding when I say that I dreamed about this empanada).

The smell and flavor of the Viagra empanada brought me back to my days in Puerto Rico. One of my favorite places in the world is (literally) a hole in the wall called Antojitos del Mar (Cravings from the Sea) in San Juan. I usually drive straight there from the airport, get my seafood empanada fix, then continue on to my father or grandmother’s house whenever I visit the island. The Empanada Mama’s version is as good as I can ever remember Antojitos being, so if you’re ever in Midtown Manhattan, make sure you take a few moments and stop by.

Lobster Place – Chelsea Market

We had a bit of time to kill on Saturday, so we decided to walk around Chelsea, SoHo, and Greenwich Village. Walking around really helps to work up an appetite, and we just happened to be walking around Chelsea Market when a hunger-attack snuck up on me so I decided to grab something at The Lobster Place. The first thing that jumped out at us was that you could buy a whole lobster (1.25 pounds) for $10! Plus, for an additional dollar, they would even steam it for you (now that’s a bargain!). However, I was not in the mood to get too messy, so I looked over the menu and settled on the Tarragon Shrimp Roll (sweet shrimp, fresh tarragon, capers, cornichons, parsley, chives & mayo). The sandwich is made fresh when you order it and served on a buttered-and-toasted lobster roll with a side of cole slaw, house-made potato chips, and a lemon wedge.

The shrimp roll was packed with shrimp and it was hard to eat it without a few of them jumping overboard. The shrimp were perfectly cooked, but I would’ve liked a little less mayo in my mix. The tarragon was noticeable and really went well with the shrimp, but I didn’t taste the capers or cornichons, to be honest. The potato chips were delicious and a perfect compliment to the shrimp roll. The cole slaw, on the other hand, actually tasted fishy so I didn’t eat it. All in all, the sandwich is a solid choice, and a great value at $7.95.

Stuffed Peppers

This is my first experience making stuffed peppers. I’d only had stuffed peppers once, that I can remember, and even that dish wasn’t all that memorable. But, since I was in the mood to try something new, I decided to go ahead and experiment with this dish. However, being who I am, I have to make everything difficult and decided to use ground turkey breast instead of ground beef in order to make it healthier (and more figure-friendly).

I also decided to serve with a vodka sauce instead of a red sauce. I think the creaminess of the vodka sauce really adds a gread depth of flavor and brings it all together. It was a definite winner! This is a dish I wouldn’t mind having a few times a week.

Prep Time: 10 minutes
Cook Time: About 60 minutes, total
Difficulty: Easy
Notes: This is an easy “make ahead” dish. You can also freeze the meat/rice mixture and just thaw right before stuffing the peppers.

Ingredients:

4 green peppers
1 cup cooked white rice (about 1/2 cup uncooked)
1/2 lb ground turkey
6 oz tomato sauce
1/3 cup low-sodium chicken stock
1 medium onion, diced
2 cloves garlic, minced
4 Tbsp feta cheese
1 Tbsp olive oil
1/2 tsp each ground cumin and smoked paprika
salt and pepper to taste
2 Tbsp toasted bread crumbs
1 cup vodka sauce

Procedure:

Place the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and a pinch of salt, then saute until translucent, about 4-5 minutes. Stir in the garlic and continue to cook for 1-2 more minutes. Stir in the ground turkey, along with salt, pepper, cumin, and paprika, making sure to break it up with the back of the spoon. Cook until the turkey is cooked through, about 5-7 minutes. Add the tomato sauce and the chicken stock, then allow to cook until most of the liquid has evaporated, about 5-6 minutes. Stir in the cooked rice and allow to cool to room temperature (or refrigerate/freeze until ready to use).

Pre-heat the oven to 375 degrees when you’re ready to make the peppers. Cut the tops off the peppers and set aside while you remove the seeds from the inside. Stuff the peppers about half-way up with the turkey/rice mixture, then place one Tbsp of feta into each pepper before topping off with the turkey/rice mixture. Place the tops back on the peppers (this will prevent the rice on top from drying out) and cook in the oven for 35 minutes. Once the peppers are cooked, place 1/4 cup of vodka sauce on the bottom of the plate, then place the pepper on top, and top with some toasted bread crumbs. Serve immediately.

Buen Provecho!

Arroz con Cebolla (French Onion Rice)

I grew up in my grandmother’s kitchen. Since my family used to gather at her house for all holiday meals, I usually got to see/help with these dishes. One of my grandmother’s most famous dishes is her French Onion Rice. It’s basically French onion soup, beef consome, onions, garlic, mushrooms, and rice. Yeah, that’s it! Most recipes I’ve found do not include the mushrooms, but my grandmother always added them so my rendition of this dish will include them. The beauty of this dish is that it’s made from pantry staples that are easy to find, inexpensive to purchase, and keep for a relatively long time in your cupboard. MMMmmm…

Prep Time: 10 minutes
Cook Time: About 35-40 minutes
Difficulty: Easy
Notes: I call for butter in my recipe, but I’ve also seen it done with bacon/bacon fat. Feel free to experiment.

Ingredients:

1 large onion, chopped into rings
2 cloves garlic, minced
1 10-12oz can each, French onion soup and beef consomme (I use Campbells)
1 8oz jar sliced mushrooms, drained
2 cups white rice
1 tbsp butter
Pinch of salt

Procedure:

Melt the butter in a heavy-bottomed pot (I use a Dutch oven) over medium heat. Add the onions and a pinch of salt and allow them to sweat until they’re softened and transluscent (about 7-8 minutes). Add the garlic and the mushrooms and cook another 2-3 minutes, then remove the onions, garlic, and mushrooms from the pot.

Increase the heat to high and add the cans of French onion soup and consomme. Once they come to a boil, add the rice, reduce to medium-low, and stir for 1 minute. Return the onion/garlic/mushroom mixture, stir, and cover. Let it cooked, undisturbed, for 25-30 minutes, or until the rice is cooked. Fluff with a fork and serve!

Buen Provecho!