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Mushroom and Red Pepper Rice Pilaf


Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.

I served this with Honey Spice Chicken Bites and Roasted Green Beans. The kids loved this meal so much that they begged for the leftovers and asked the very next day if we could make it again.

Mushroom Bell Pepper Rice Pilaf

Vegetable Rice Pilaf

Rice pilaf can be made with rice alone or with a mixture of rice and pasta. We make and enjoy both versions. This rice pilaf is fluffy and flavorful, and it is made with rice alone.

I’m not a big fan of rice most of the time, but this was one of my favorite recipes things I ate over the weekend. The rice stayed nice and separate while the vegetables were tender and perfectly seasoned.

Mushroom Rice Pilaf

You don’t need fancy ingredients to make this mushroom rice pilaf and yet the results are loaded with flavor.

Mushrooms and peppers are sauteed in butter before the rice is simmered with garlic and onions until tender. With just a few extra minutes of effort, you’ll have a side dish that everyone is sure to love.

You can turn this into a full meal with some leftover chicken or some sliced kielbasa. My guys love it with some bacon or spicy sausage in the mix too.

vegetable rice pilaf with bell peppers and mushrooms in skillet

Vegetable Rice Pilaf Recipe

  1. Melt ½ tablespoon butter in a large skillet (I love this one!) over medium-high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
  2. Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring frequently for about 2-3 minutes until the skillet is fragrant and the onions begin to soften. Add the rice and stir to coat.
  3. Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes, checking the rice at about 18 minutes.
  4. Taste and adjust the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving.
rice with mushrooms and peppers

Rice pilaf is also a great side for these grilled chicken thighs, this herb rubbed pork roast, or these super easy buttered steak bites.

Add some seasonal roasted vegetables or this shaved Brussels sprouts salad with apples, cranberries, and pecans for dinner you’re sure to love.

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Servings: 8 servings

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  • Melt ½ tablespoon butter in a large skillet over medium-high heat. Add the bell pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.

  • Add the remaining butter to the hot skillet and allow it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring frequently for about 2-3 minutes until the skillet is fragrant and the onions begin to soften. Add the rice and stir to coat.

  • Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes, checking the rice at about 18 minutes.

  • Taste and adjust the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork before serving.

Calories: 174kcal · Carbohydrates: 32g · Protein: 4g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 9mg · Sodium: 499mg · Potassium: 204mg · Fiber: 1g · Sugar: 2g · Vitamin A: 556IU · Vitamin C: 21mg · Calcium: 22mg · Iron: 1mg

{originally published 3/19/14 – recipe notes and photos updated 8/19/22}

rice with vegetables in large skillet with bright napkin underneath



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