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Quick Mushroom Rice

Rated as 4.4 out of 5 Stars

"This is one of my favorite rice recipes handed down to me from my mother-in-law. It is the tastiest rice I have ever had and my family is always wanting me to make it as a side dish with dinner. We will even eat the leftovers for breakfast. I usually serve this with a meat dish or tacos."
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35 m servings 113
Original recipe yields 8 servings


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  1. Combine broth, rice, mushrooms, water, green onions, and butter in a large pot or Dutch oven over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and let stand until liquid is absorbed, about 5 minutes.


  • Cook's Note:
  • For a different taste, try substituting beef broth for chicken broth.

Nutrition Facts

Per Serving: 113 calories; 1.5 21.6 2.8 5 507 Full nutrition

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Read all reviews 3
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I don't have a problem cooking long grain white rice but I know many people do so this would be easier for them. Actually, converted rice doesn't cook any faster than long grain white rice. Th...

It's so simple and delicious, I'll definitely be making this again!

I used beef broth instead of chicken, added garlic, S&P and used fresh mushrooms.