This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

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Nutrition Facts

287 calories; protein 6.5g 13% DV; carbohydrates 49.8g 16% DV; fat 7.2g 11% DV; cholesterol 15.8mg 5% DV; sodium 937.4mg 38% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2014
On the surface it doesn't seem like this would be anything special...but it was. Not too boldly flavored but not too plain or wimpy either. Just perfect in my mind (tho' I did use regular long grain converted rice) and I loved the additions of the red pepper and mushrooms. Hubs called this "a work of art." And speaking of Hubs in consideration of his sensitive innards I left out the red pepper flakes. I doubt we could have enjoyed this more had I included it. An excellent choice paired with chicken fish or other seafood. Read More
(23)

Most helpful critical review

Rating: 2 stars
07/26/2014
I was so excited to try this as the main picture looks delicious. This was pretty bland and boiling instant rice for 10 minutes turned the rice to mush. This was a let down and a waste of ingredients. Read More
(2)
28 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/31/2014
On the surface it doesn't seem like this would be anything special...but it was. Not too boldly flavored but not too plain or wimpy either. Just perfect in my mind (tho' I did use regular long grain converted rice) and I loved the additions of the red pepper and mushrooms. Hubs called this "a work of art." And speaking of Hubs in consideration of his sensitive innards I left out the red pepper flakes. I doubt we could have enjoyed this more had I included it. An excellent choice paired with chicken fish or other seafood. Read More
(23)
Rating: 5 stars
02/06/2013
This rice recipe was a wonderful change from plain rice. I used my food processor to chop up the veggies so this was easy to prepare. I liked the flavor the chicken stock gave the rice and of course adding mushrooms always makes rice taste better. Read More
(18)
Rating: 5 stars
08/03/2013
Deeeeeelicious! Eating it as I type. I used red onion because I had one huge yellow and three small red. The only thing I will change next time is less stock. I also added some fresh parsley from my garden for the pic. LOVE the mushrooms in it!! Read More
(9)
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Rating: 5 stars
01/26/2014
Our family really enjoyed this recipe. A great alternative to plain rice. We added more mushrooms than recipe called for so reduced the amount of chicken stock. Didn't boil for 10 minutes as recipe described. Instead brought to a boil and then reduced to low heat for 10 minutes. Will make this one again! Read More
(3)
Rating: 5 stars
09/13/2014
Tried this last night. I modified to fit what I had on hand meaning I don't use instant rice. I only used 1/2 roasted red pepper, added 1 small zucchini diced. Did everything else according to instructions but threw it all in the rice cooker with the chicken stock to cook on its own. Was perfect with grilled salmon. Would go very well with shish kabobs or anything else really. Read More
(3)
Rating: 5 stars
02/10/2014
Loved it! I used the crushed pepper flakes to taste b/c I didn't want it to be too spicy. Really nice flavor and super simple to make. I will def be making this again! Thanks for sharing.:) Read More
(2)
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Rating: 5 stars
02/23/2015
This was very good! I followed the directions exactly using a boulion to make the stock. I omitted the mushrooms because I didn't have any on hand but loved the red pepper flakes it gave it a bit of zip yet not too hot or spicy! Great quick recipe with the use of instant rice. Read More
(2)
Rating: 2 stars
07/26/2014
I was so excited to try this as the main picture looks delicious. This was pretty bland and boiling instant rice for 10 minutes turned the rice to mush. This was a let down and a waste of ingredients. Read More
(2)
Rating: 4 stars
07/28/2014
This was a nice side dish to our dinner of: 'Southwestern Egg Rolls' and 'Amy's Cilantro Cream Sauce' both from AR. I did omit the mushrooms due to personal taste but kept everything else the same. My guys are huge rice eaters and they both really liked the dish. The next time I would like to try this with long grain rice as opposed to the instant rice. Read More
(2)