This recipe was listed in the side dishes category. It was a great side dish. Honestly though, it was enough of a dish that it could be served as a meatless entree.
The recipe doesn’t say anything about cutting up the mushrooms, so I left them whole. I think they would have been nicer sliced. Something to think about for the next time I guess.
All the vegetables give the rice a nice texture. You get little bites of vegetables with every forkful!
I thought it needed just a touch more salt. Not much, but just a touch.
The cayenne gave the dish a small amount of heat. Obviously you can adjust this to your taste. We like spicy food, so I would maybe add a little more depending on what I was serving the dish with.
It was a lovely dish and there was plenty leftover for meals later!
VEGETABLE RICE
2/3 Cup Rice
2 Tablespoons Butter
1 Pound Mushrooms, Sliced
2 Medium Bell Peppers, Diced
1 Medium Onion, Diced
1 Rib Celery, Diced
2 Pimientos, Diced
1 1/4 Cups Diced Tomatoes
3/4 Teaspoon Salt
Dash of Cayenne Pepper
1/2 Teaspoon Paprika
1/4 Cup Melted Butter
Cook rice until done. Sauté mushrooms in butter. Add remaining vegetables and seasonings. Add melted butter, stir to combine. Add rice. Pour into greased casserole. Bake in a 300 degree oven for 35 minutes.
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