I made two not-so-smart decisions Saturday.
1. Go to Old Navy on tax free weekend. Chaos. Everywhere. But that was nothing compared to bad decision #2.
2.Go to Central Market on Saturday afternoon. During Hatch Chili Festival. After about 45 min in the store and not making it half way thru produce. I gave up.
No chilies in hand.
I was gonna get my chilies, had to get them to make something. Lots of things. Anything.
Set the alarm for 7am… on Sunday.
Get up. Take P for a walk and get him fed.
And was on my way.
Central Market opened at 8am, I got there at 812. Had to park several cars out. Already getting crowded??
Open car door. Smell chilies roasting.
I get [most] of what I needed from there, including my chilies.
Creamy rice with mushrooms and roasted hatch chilies.
1 cup rice
3 Hatch chilies
1/2 T butter
1/2 T olive oil
2 cups chopped mushrooms
1 smallish onion, diced
2 large garlic cloves, minced
1-2 T flour
2 1/2 cups milk
Monterey jack cheese, even better use some Hatch chili pepper jack
Cook rice, I usually use 1/2 water & 1/2 broth..
Place chilies directly onto the oven rack of a hot (425-450 degree) oven.
Roast until skin is blistered and black/brown, turn to other side and repeat.
Total time about 15-20 minutes.. When chilies are roasted all over, put in a bowl and cover with plastic wrap. When cool enough to handle peel the skin from the chilies and remove the stem and seeds. Chop chilies into small pieces – about the size of your onions.
Add butter and oil to a large skillet, saute mushrooms, onion, and garlic until soft. Add flour. Cook for a min or two. Then add milk, slowly. Add chopped chilies.
Bring to a bubble, then turn the heat down and let the sauce thicken.
When sauce is thick, mix rice and sauce together and pour into casserole dish, top with cheese and bake at 350 til brown and bubbly.. about 30 minutes.