Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 8servings
Calories: 174kcal
Ingredients
2tablespoonsbutterdivided
8ouncessmall crimini or button mushroomsabout 3 cups thinly sliced
1small red bell pepperabout ¾ cup diced small
½teaspoonkosher saltadjust to taste (this will depend on how salty your broth is)
¼teaspoonfreshly ground black pepper
1small yellow onionabout ½ cup diced small
3clovesgarlicminced
1½cupsjasmine or white rice
3cupschicken 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.