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Mushroom Rice

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 - 6 cups
Calories 484kcal
Author Imma


  • 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


  • 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.


Calories: 484kcal | Carbohydrates: 73g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 917mg | Potassium: 784mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 18.8mg | Calcium: 48mg | Iron: 2.2mg