Ingredients
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2
|
cups
|
chicken broth
|
|
1
|
cup
|
Mahatma® White Rice
|
|
1
|
Tbsp
|
olive oil
|
|
1
|
Tbsp
|
minced garlic
|
|
1/2
|
cup
|
onion, minced
|
|
8
|
oz
|
mushrooms, sliced
|
|
1
|
can
|
(12 oz.) evaporated milk
|
|
1/4
|
cup
|
shaved Parmesan cheese
|
|
|
|
salt and ground black pepper, to taste
|
Cooking Directions
In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low and cover; simmer 15 minutes. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic; sauté 30 seconds. Stir in onions; sauté 2 minutes, add mushrooms, and continue to cook for 5 minutes or until mushrooms are soft. When rice is ready, remove lid, increase heat to medium and stir in evaporated milk. Cook for 5 minutes, stirring frequently, until rice is thick and creamy. Remove from heat and stir in mushroom mixture and Parmesan cheese. Season with salt and pepper, if desired. Serve immediately.