Mushroom and Pepper Rice Pilaf

7 Comments 5

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

Jump to Recipe
mushroom pepper rice pilaf recipe

Fresh mushrooms, bell peppers and sweet onions are sprinkled throughout this buttery, garlicky, rice pilaf. I served this rice with Honey Spice Chicken Bites and Roasted Green Beans.

The kids loved this meal so much they begged for the leftovers and asked the very next day if we could make it again.

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, fluffy, and separate while the vegetables were tender and perfectly seasoned.

mushroom pepper rice pilaf recipe

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 Pepper Rice Pilaf

5 from 1 vote
Pin Print Review
Servings: 6 -8 servings


  • 2 tablespoons butter divided
  • 6 small crimini or button mushrooms about 1 1/2 cups very thinly sliced
  • 1 small red bell pepper about 3/4 cup diced small
  • 1 small yellow onion about 1/2 cup diced small
  • 3 cloves garlic minced
  • 1 1/2 cups jasmine or white rice
  • 3 cups chicken broth
  • 1/4 teaspoon kosher salt adjust to taste (this will depend on how salty your broth is)


  • Melt 1/2 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 a small pinch of salt and then remove the vegetables to a small bowl and set aside.
  • Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the rice and stir to coat. Let the rice cook, stirring frequently for about 2 minutes. Add the onions and garlic and saute for 2 more minutes, until the rice is lightly brown and the skillet is fragrant.
  • 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. Taste and adjust the salt if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

ONE YEAR AGO TODAY: Maple Toasted Almonds and Oats
TWO YEARS AGO TODAY: Cheesecake Ice Cream

Filed under: , , ,

Tagged with: , ,

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

7 Comments Leave a comment or review

    Rate & Comment


    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  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.)