Mushroom Rice

A very straight forward one-pan meal with browned bacon bits and mushrooms and a dash of smoky heat from paprika and creole seasoning. You can skip the other dishes and enjoy this as a stand-alone meal!

Course Main

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings - 6 cups

Calories 484kcal

Author Imma

Ingredients

4-5 thick cut bacon , diced
1-2 tablespoons butter or oil
3 cups mushroom (about 10 ounce )
1 medium onion , diced
2-3 garlic clove , minced
½-1 tablespoon diced jalapenos pepper
2 teaspoons fresh thyme
1 tablespoon smoked paprika
2 teaspoons salt free creole seasoning
4 cups water or vegetable/ chicken broth
2 cups washed long grain rice (I used basmati)
Salt to taste
1 -2 green onions

US Customary - Metric

Instructions

In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5-5 minutes.
Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about oil / butter to the pan. Throw in mushroom, saute for about 2-3 minutes.
Then add onions, garlic, jalapenos, thyme, smoked paprika and creole seasoning.
Pour in broth, followed by rice, bacon (I reserved some to top), salt and pepper to taste, bring to a boil, reduce heat, cover with a lid and simmer until rice is cooked - about 20 minutes or more. Add green onions.
Adjust for salt and pepper.

Nutrition