With fresh mushrooms and a nice blend of seasonings, this rice recipe complements any meat served as a main course. It cooks in one pot for a no-hassle dish. From Alcy Thorne: Los Molinos, California. Recipe published in Taste of Home December/January 1996.
Yield: 4 servings
Prep time:5 Minutes
Cook time:45 Minutes
1/2 cup(s) uncooked long grain rice
1 1/3 cup(s) reduced-sodium chicken broth
1 cup(s) sliced fresh mushrooms
1 medium onion, chopped
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) dried oregano
1/8 teaspoon(s) lemon-pepper seasoning
Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.