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Mushroom Skillet Rice

chef.tim.lee's picture
Ingredients
  Onion 3⁄4 Cup (12 tbs), chopped
  Long grain white rice 3⁄4 Cup (12 tbs)
  Long-grain white rice 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Fresh mushrooms 1 Cup (16 tbs), sliced
  Condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Tomato 1 Medium, peeled and diced
  Chili powder 1 1⁄2 Teaspoon
  Salt To Taste
  Marjoram 1⁄2 Teaspoon, crumbled
  Cooked ham 1⁄2 Pound
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

MAKING
1. In a skillet, melt the butter over medium heat.
2. Add onion and rice and sauté for 5 minutes until onion is limp and rice is transparent.
3. Add remaining ingredients except the parsley.
4. Stir well.
5. Bring to a boil, stirring occasionally.
6. Reduce heat, cover skillet and simmer rice for 20 minutes until tender and liquid is absorbed.
7. If uncooked, add a little water or stock and simmer uncovered until tender.
8. Use a fork to fluff up rice and lightly mix in the parsley.
9. Cover again and let rice stand in its steam for 5 minutes for the flavors to be absorbed.

SERVING
10. Heap onto a serving platter and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Mushroom
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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