Mushroom Rice

This straightforward rice recipe delivers delectable flavor. Bacon, rice, and mushrooms boast a dash of smoky heat from paprika and Creole seasoning. Enjoy this as a side dish, or add protein and vegetables for a healthy one-pot meal.

Course dinner, Side

Cuisine American, International

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 484kcal

Author Imma

Ingredients

4-5 slices thick-cut bacon, diced
1-2 tablespoons (14-28g) butter or oil
3 cups (375g) mushroom (about 10 ounces)
1 medium onion, diced
2-3 cloves garlic, minced
½-1 tablespoon (8-15g) diced jalapenos
2 teaspoons (2g) fresh thyme
1 tablespoon (6g) smoked paprika
2 teaspoons (8g) salt-free Creole seasoning
4 cups (940ml) water or vegetable or chicken broth
2 cups (420g) washed long-grain rice (I use basmati)
salt to taste
1 -2 green onions

Instructions

Heat a large skillet over medium, and sauté bacon until brown and crisp. It may take about 5 minutes.
Take the bacon from the skillet and drain it on a paper-towel-lined plate. There should be about 3 tablespoons of bacon drippings left in the pan. If not, add enough oil or butter to the pan to make 3 tablespoons.
Toss in the mushrooms and saute for 2-3 minutes.
Then add onions, garlic, jalapenos, thyme, smoked paprika, and Creole seasoning.
Pour in the broth, followed by rice, bacon (reserving some for garnish), and salt and pepper to taste. Bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked (about 20 minutes).
Let it rest for 5 minutes, and fluff it with a fork. Garnish with green onions and serve.

Notes

Brown rice works for this recipe but needs 30-35 minutes to cook and may need a bit more liquid.
Rinse rice under cool running water before cooking for fluffy rice.
Slice the mushrooms as uniformly as possible for even cooking if your mushrooms aren't presliced.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition