One-pot Mushroom Rice is a quick, flavorful side dish that’s hearty and satisfying. Ready in under 30 minutes, it’s a simple way to elevate weeknight meals — pair it with grilled chicken, steak, or enjoy it on its own for lunch.
Mushroom Rice
This one-pot Mushroom Rice balances savory beef consommé and Worcestershire sauce with tender mushrooms, long-grain rice, and aromatic vegetables. The rice cooks right in the pan with the other ingredients, absorbing all the rich flavors and minimizing cleanup.
Key Ingredients
- Butter: Unsalted butter for better salt control.
- Long grain rice: Uncooked white rice for fluffy results.
- Onion: Small white onion, diced (or substitute yellow onion).
- Green bell pepper: Diced for color and crunch.
- Celery: Finely chopped to add depth.
- Worcestershire sauce: Enhances the beef and mushroom flavors.
- Seasonings: Ground cumin, garlic powder, salt and pepper.
- Beef consommé: Concentrated for a bold beef flavor; beef broth or stock can be used but will be milder.
- Mushrooms: Jarred sliced mushrooms drained, or use fresh mushrooms for more texture and flavor.
How to Make Mushroom Rice
- Melt the unsalted butter in a medium saucepan over low to medium heat. Add the rice and cook, stirring, until the rice turns golden brown — about 4–5 minutes. Watch carefully so it doesn’t burn.
- Add the diced onion, bell pepper, chopped celery, Worcestershire sauce, cumin, salt, pepper, and garlic powder. Cook for 2–3 minutes until the vegetables begin to soften.
- Pour in the beef consommé and bring to a boil. Cover, reduce the heat to a gentle simmer, and cook for 8–12 minutes until most of the liquid has been absorbed but some remains on the bottom. The rice should be slightly tender with a small bite in the center.
- Stir in the sliced mushrooms, cover again, and cook for another 4–5 minutes until the mushrooms are heated through and the rice is fully tender.
- Fluff with a fork and serve hot as a side dish alongside your favorite entrée.
Tips and Variations
- Beef consommé offers a concentrated beef taste. If using regular beef broth or stock, consider adding a small beef bouillon cube to boost flavor.
- To use brown rice, increase the liquid and add about 10 minutes to the cooking time; brown rice needs more time to become tender.
- Add a splash of sriracha or a pinch of red pepper flakes for a gentle heat.
- For deeper mushroom flavor and firmer texture, substitute fresh mushrooms for jarred ones.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for up to 4 days. This rice freezes well; freeze in airtight containers for up to 3 months.
Reheating: Reheat in the microwave until warmed through. If frozen, thaw before reheating. If the rice is clumped, sprinkle a little water over the top before reheating to add moisture and loosen the grains.
More Mushroom Recipe Ideas
- Sausage Stuffed Mushrooms
- Mushroom Stroganoff
- Easy Instant Pot Mushroom Soup
- Instant Pot Pork Chops with Mushroom Gravy
- Crab Stuffed Mushrooms
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Mushroom Rice
Ingredients
- 3 tablespoons unsalted butter
- 1 cup long grain white rice, uncooked
- 1 small white onion, diced
- 1 green bell pepper, diced
- ½ cup celery, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 21 ounces beef consommé (two 10½ oz cans)
- 4½ ounces mushrooms, jarred, sliced and drained (or fresh)
Instructions
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Melt the butter in a medium saucepan over low-medium heat. Add the rice and cook until golden brown, about 4–5 minutes.
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Stir in the onion, bell pepper, celery, Worcestershire sauce, cumin, salt, pepper, and garlic powder. Cook 2–3 minutes until the vegetables soften.
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Pour in the beef consommé and bring to a boil. Cover, reduce heat to low, and simmer 8–12 minutes until most liquid is absorbed and the rice is slightly tender with a bit of bite.
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Add the sliced mushrooms, stir to combine, cover, and cook another 4–5 minutes. Fluff and serve hot.
Notes
- Nutrition and calorie estimates are approximate and based on the recipe card ingredients with a ½ cup serving size. Actual values may vary.
Nutrition
Calories: 115 kcal
Carbohydrates: 17 g
Protein: 3 g
Fat: 4 g
Sodium: 394 mg