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.
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 Recipe
- 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.
- 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.
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.
Mushroom and Bell Pepper Rice Pilaf
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
- 1½ 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
{originally published 3/19/14 – recipe notes and photos updated 8/19/22}
Cheri Savory Spoon says
Such a pretty rice dish, this is something that my family would love, thanks for sharing!
Carla from The River says
We love rice and mushrooms. This will be wonderful. Thank you for sharing.
Magnolia Verandah says
This looks really nice.
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!
Mary says
I’m so happy that you’re enjoying the recipe, Tracy!
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.)
Susan Myers says
Wonderful beautiful rice dish 💕
Mary Younkin says
I’m glad you like it, Susan!
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.
Mary Younkin says
That’s awesome, Bill. I’m glad you like it!
Ginger says
I want to make this tonight but realized I am out of white rice and don’t have jasmine. Will yellow rice,brown rice or white quinoa work? Thanks in advance
Mary Younkin says
Yes, those will work fine, Ginger.
Krig says
If this is a rice pilaf recipe, where is the orzo in the ingredients and how much should be used?
Mary Younkin says
Hi there! Rice pilaf just requires cooking rice grains. I use jasmine rice in this recipe, not orzo pasta. I hope you enjoy the recipe.