Mushroom and Red Pepper Rice Pilaf

11 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.

I served this with Honey Spice Chicken Bites and Roasted Green Beans. The kids loved this meal so much that they begged for the leftovers and asked the very next day if we could make it again.

Mushroom Bell Pepper Rice Pilaf

Vegetable Rice Pilaf

Rice pilaf can be made with rice alone or with a mixture of rice and pasta. We make and enjoy both versions. This rice pilaf is fluffy and flavorful, and it is made with rice alone.

I’m not a big fan of rice most of the time, but this was one of my favorite recipes things I ate over the weekend. The rice stayed nice and separate while the vegetables were tender and perfectly seasoned.

Mushroom Rice Pilaf

You don’t need fancy ingredients to make this mushroom rice pilaf and yet the results are loaded with flavor.

Mushrooms and peppers are sauteed in butter before the rice is simmered with garlic and onions until tender. With just a few extra minutes of effort, you’ll have a side dish that everyone is sure to love.

You can turn this into a full meal with some leftover chicken or some sliced kielbasa. My guys love it with some bacon or spicy sausage in the mix too.

vegetable rice pilaf with bell peppers and mushrooms in skillet

Vegetable Rice Pilaf Recipe

  1. Melt ½ tablespoon butter in a large skillet (I love this one!) over medium-high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
  2. Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring frequently for about 2-3 minutes until the skillet is fragrant and the onions begin to soften. Add the rice and stir to coat.
  3. Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes, checking the rice at about 18 minutes.
  4. Taste and adjust the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving.
rice with mushrooms and peppers

Rice pilaf is also a great side for these grilled chicken thighs, this herb rubbed pork roast, or these super easy buttered steak bites.

Add some seasonal roasted vegetables or this shaved Brussels sprouts salad with apples, cranberries, and pecans for dinner you’re sure to love.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Mushroom and Bell Pepper Rice Pilaf

5 from 3 votes
Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.
Pin Print Review
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 8 servings

Ingredients 

  • 2 tablespoons butter divided
  • 8 ounces small crimini or button mushrooms about 3 cups thinly sliced
  • 1 small red bell pepper about ¾ cup diced small
  • ½ teaspoon kosher salt adjust to taste (this will depend on how salty your broth is)
  • ¼ teaspoon freshly ground black pepper
  • 1 small yellow onion about ½ cup diced small
  • 3 cloves garlic minced
  • cups jasmine or white rice
  • 3 cups chicken broth

Instructions

  • Melt ½ tablespoon butter in a large skillet over medium-high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
  • Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring frequently for about 2-3 minutes until the skillet is fragrant and the onions begin to soften. Add the rice and stir to coat.
  • Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes, checking the rice at about 18 minutes.
  • Taste and adjust the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving.

Nutrition

Calories: 174kcal · Carbohydrates: 32g · Protein: 4g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 9mg · Sodium: 499mg · Potassium: 204mg · Fiber: 1g · Sugar: 2g · Vitamin A: 556IU · Vitamin C: 21mg · Calcium: 22mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/19/14 – recipe notes and photos updated 8/19/22}

rice with vegetables in large skillet with bright napkin underneath

Filed under: , , ,

Tagged with: , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

11 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. Tracy Black says

    I have made this 3 times now. My family fight over it even doubling the recipe. Thank you for sharing the recipe!5 stars

  2. Alix says

    Making this in a hour. Please tell me do you just put dry rice in skillet with butter? And then add broth after. I usually rinse my rice to remove some starchyness. Is that still ok?

    • Mary Younkin says

      Yes, you’ll add the uncooked rice to the skillet with the butter, Alix. You should be able to rinse the rice and pat it mostly dry with a paper towel. (I don’t rinse mine, but I think it will work fine that way.)

  3. Bill K says

    Thank you Mary,

    Just made this recipe and it is dynamite.  So simple to make.

    It will definitely be part of my menu.5 stars