Mushroom al Ajillo Rice Bowl
Garlic takes the lead here, gently toasted in olive oil until fragrant, then folded into mushrooms. A splash of sherry vinegar keeps things lively, while sauteed spinach and jasmine rice with peas round out the plate.
Nutritional facts
Protein
15g
Carbs
59g
Calories
490kcal
Fat
22g
Ingredients
Buttom Mushroom, Spinach, Onion, Jasmine Rice, Peas, Jalapeno Peppers, Extra Virgin Olive Oil, Garlic, Sherry Vinegar, Guajillo Chile Paste, Garlic, Canola and Olive Oil Blend, Butter, Italian Parsley, Kosher Salt, Red Wine Vinegar, Cumin, Mint, Black Pepper, Mexican Oregano, Thyme
Contains milk, soybeans.
Reviews
3.6
Based on 22 reviews
Spinach and mushrooms great, a little spicy. Very little rice
Jamie · 07/12/26
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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