Ingredients
2 tablespoons canola oil1 medium onion, halved and thinly sliced1 poblano pepper, thinly sliced1 medium sweet red pepper, thinly sliced1 jar (12 ounces) sofrito tomato cooking base1 cup fire-roasted diced tomatoes3 tablespoons lime juice, divided2 tablespoons brown sugar3/4 teaspoon garlic powder6 large portobello mushrooms, thinly sliced1 tablespoon adobo seasoningHot cooked riceMinced fresh cilantro
Preparation
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder.
Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.
