Mushroom Tomato Rice Medley
This savory recipe combines tender rice, juicy diced tomatoes, and earthy mushrooms for a delightful culinary adventure. Bursting with flavors and textures, this dish will transport your taste buds to a world of rich umami goodness. Perfect for a comforting family dinner or a crowd-pleasing side dish, this Mushroom Tomato Rice Medley is a delicious and satisfying choice.
ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1 can (14 ounces) diced tomatoes, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 2.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and slightly caramelized.
- 3.
Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
- 4.
Stir in the drained diced tomatoes, dried thyme, paprika, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld together.
- 5.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the mushroom and tomato mixture. Stir well to combine all the ingredients evenly.
- 6.
Adjust the seasoning if needed and cook for an additional 2-3 minutes, ensuring the rice is fully heated.
- 7.
Serve the Mushroom Tomato Rice Medley hot, garnished with fresh parsley for a pop of color and freshness.
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