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Rice with Mushrooms

Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 teaspoons butter
  • 1 can (7 ounces) mushroom stems and pieces, drained
  • 2/3 cup water
  • 1/3 cup uncooked long grain rice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • Dash pepper


  • In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts
3/4 cup: 183 calories, 4g fat (2g saturated fat), 11mg cholesterol, 973mg sodium, 31g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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  • asprouse79
    Oct 27, 2019

    Very basic side dish, would be good with main dish that has lots of flavor.

  • mbdumee
    Jun 5, 2014

    We've been making this I think since it was published in 2005. It's our go-to rice recipe to accompany fish. We all love it!

  • debby520
    Mar 23, 2010

    My husband loves rice pilaf...I have tried many recipes and this has been his favorite so far..and it is just enough for him..thanks for sharing this great recipe