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Home / Courses

Mushroom Rice

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Author: Imma Published:4/16/2018Updated:3/31/2021
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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!

Mushroom Rice

This rice recipe is seriously everything. I kid you not!

From flavor, to ease – you’ll definitely want this Mushroom Rice on and on and on. Just imagine how all that rice gets soaked and cooked with all the flavors and juices from the bacon bits and mushroom topped with the rest of the ingredients.

Everything happens in a PAN! You barely need to lift a finger here. You just have to saute the ingredients and let the juices cook the rice. And if that doesn’t make you fall in love with this, then I don’t know what will.

Mushroom Rice

Now you ask, what really makes this Mushroom Rice here special? There’s nothing really. I know, such a bummer.

But here’s what I think makes this recipe a cut above the rest.

  • The bacon bits are browned and with some bacon drippings left in the pan. This unlocks the first level of flavor.
  • Once you transfer the bacon bits, you use a part of those bacon oil in the pan as a base to saute the mushrooms. I prefer browning the mushrooms with butter as it gives off a better taste. But regular cooking oil works fine, too. Cooking the mushrooms in butter and bacon oil combo guarantees a better-seasoned mushrooms. Now where are my mushroom lovers here? 😀
  • When you deglaze the pan with water, it lets the uncooked rice get soaked and cooked in every inch of it from the smoky bacon and mushroom combo. All the great flavors end up with the rice.

And let’s not also forget the fact that the addition of smoked paprika and creole seasoning in this rice recipe takes it to the next level. 

Mushroom Rice

 

Mushroom Rice

Protein?!? Who needs a side dish of this amazingly delicious rice dish. Actually, it’s not JUST RICE! That I know for sure. If you’re into rice and want more exciting way of preparing rice, then just CLICK THIS and head over to my blog for a great list of rice recipes. I even have a summer rice. 😉

 

Tips and Notes:

  1. For vegan option – omit bacon.
  2. Use whatever mushrooms you want. But button mushrooms are preferred since they are mostly mushroomy.
  3. I use Basmati Rice for this recipe OR you can also use Jasmine rice which also results to nice and fluffy rice like those that’d result when using any long grained rice..
  4. You may also use brown rice but you need to add adjust the broth amount and cooking time. Check the at 30 minutes, then every five minutes to ensure your rice wouldn’t dry out.

 

 

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Mushroom Rice
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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!
4.67 from 3 votes
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
American
Servings 5 - 6 cups

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 Information:

Calories: 484kcal (24%)| Carbohydrates: 73g (24%)| Protein: 13g (26%)| Fat: 15g (23%)| Saturated Fat: 5g (31%)| Cholesterol: 25mg (8%)| Sodium: 917mg (40%)| Potassium: 784mg (22%)| Fiber: 5g (21%)| Sugar: 4g (4%)| Vitamin A: 1155IU (23%)| Vitamin C: 18.8mg (23%)| Calcium: 48mg (5%)| Iron: 2.2mg (12%)
Author: Imma
Course: Main
Cuisine: American
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Nutrition Facts
Mushroom Rice
Amount Per Serving
Calories 484 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 917mg40%
Potassium 784mg22%
Carbohydrates 73g24%
Fiber 5g21%
Sugar 4g4%
Protein 13g26%
Vitamin A 1155IU23%
Vitamin C 18.8mg23%
Calcium 48mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mushroom Rice.1In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5 minutes. Remove bacon from skillet and transfer to a plate.

Mushroom Rice.2There will be some bacon drippings left in the pan (about 3 tablespoons). dd about oil/butter to the pan. Throw in mushroom, saute for about 2-3 minutes. Then add onions, garlic, jalapenos and thyme.

Mushroom Rice.3Followed by  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.

Mushroom Rice

Add green onions. Adjust for salt and pepper.

Mushroom Rice
Mushroom Rice
Mushroom Rice

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Comments & Reviews
  1. Ileana Campos says

    Posted on 11/6 at 7:19PM

    5 stars
    I saved this recipe on Facebook a while ago but never had a chance to actually cook it. I finally did tonight and it was delicious! I changed the following: No spicy ingredients like jalapeno peppers and cayenne in the creole seasoning as I was going to serve this to my elderly father and he doesn’t do well with spices at this point. I replaced the diced onion and garlic with sofrito since I had it handy. I did not do 4 cups of water/broth to 2 cups of rice. I did 2 1/2 cups of water to 2 cups of rice. I don’t like my rice soupy so this worked for me plus the mushrooms release a lot of water. The result was delish! I served it with grilled NY strip!

    Reply
    • ImmaculateBites says

      Posted on 11/7 at 1:28AM

      Sounds Delicious. Thanks for taking time out to share such detailed feedback. Glad it worked out well.

      Reply
  2. Judy says

    Posted on 7/9 at 10:44AM

    This looks so good! Which one of your chicken recipes would you suggest to compliment this rice?

    Reply
    • imma africanbites says

      Posted on 7/10 at 5:48AM

      Thank you, Judy! I’d say you try first this Baked Crispy Chicken Legs here >>> https://www.africanbites.com/baked-crispy-chicken-legs/ It has raving reviews. Enjoy!

      Reply
  3. Kimberly Baxter says

    Posted on 5/15 at 11:17PM

    Made it last night and I can’t believe how good this was. Thanks!

    Reply
    • imma africanbites says

      Posted on 5/15 at 11:40PM

      Thank you, Kimberly! Glad it turned out good for you. 🙂

      Reply
  4. chiedza says

    Posted on 4/20 at 7:41AM

    I am ima huge mushroom lover going to try this tonight

    Reply
    • imma africanbites says

      Posted on 4/22 at 4:40PM

      Can’t wait to hear how this one turned out for you. Happy cooking!

      Reply
  5. hope says

    Posted on 4/18 at 5:19AM

    it taste good delicious

    Reply
    • imma africanbites says

      Posted on 4/18 at 7:23PM

      Thank you, Hope!

      Reply
  6. Cletus Fotibu says

    Posted on 4/16 at 7:16AM

    4 stars
    Looks delicious. What would you recommend as a replacement for mushroom?

    Reply
    • ImmaculateBites says

      Posted on 4/24 at 12:02AM

      The first thing that came to mind is Egg plant . I think they would work here chopped and cut into bite size pieces. Ground beef would work as well. Happy Cooking !!!

      Reply
  7. JOANNA says

    Posted on 4/16 at 7:14AM

    OHH IMMA IMMA..

    I have bookmarked lots of recipes, still in the process of cooking and Now this….

    OH IMMA…

    Reply

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