The Best Bell Pepper and Mushroom Rice Pilaf
Add a burst of color and earthy flavor to your table with **The Best Bell Pepper and Mushroom Rice Pilaf**, a one-pot wonder that's as delicious as it is versatile. This vibrant vegetarian dish combines fluffy, perfectly cooked long-grain white rice with a medley of sautéed red and green bell peppers, tender button mushrooms, and fragrant garlic and onion. Toasted rice and a splash of paprika enhance the depth of flavor, while simmering everything in low-sodium vegetable broth ensures every grain is infused with savory goodness. Finished with a fresh parsley garnish, this easy rice pilaf is perfect as a wholesome side dish or a satisfying meat-free main course. Ready in just 45 minutes, it’s a go-to recipe for meal prep, weeknight dinners, or holiday spreads.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (chopped) yellow onion
- 2 cloves (minced) garlic
- 1 medium (diced) red bell pepper
- 1 medium (diced) green bell pepper
- 1.5 cups (sliced) button mushrooms
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons (chopped for garnish) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
In a medium saucepan, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it turns translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened.
Add the drained rice to the saucepan and toast it for 2-3 minutes, stirring frequently to coat the grains with oil and butter.
Pour in the vegetable broth, and season with salt, black pepper, and paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is cooked and has absorbed all the liquid.
Turn off the heat and let the pilaf sit, covered, for 5 minutes to steam and fluff up.
Gently fluff the rice with a fork, then garnish with freshly chopped parsley before serving.
Serve warm as a side dish or enjoy it as a light vegetarian main course.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 15.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
