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Tabasco Mushroom Rice

Tabasco Mushroom Rice

Here in Cajun Country, we eat rice with everything.... and I mean everything. 
September is National Rice Month and we wanted to highlight two ingredients from our September box in a healthy recipe that is different from dirty rice, jambalaya, etc.
We used Cajun Country Popcorn Rice and Tabasco Worcestershire sauce to create Mushroom Rice that is a tasty and an easy side for especially chicken dishes. 
Mushroom Rice
1 tablespoon olive oil
1tbs garlic, minced
1 yellow onion, diced
1 pound cremini mushrooms, thinly sliced
1/2 teaspoon dried thyme
Cajun Seasoning
1 1/2 cups chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
You can cook this in a Dutch oven or if you have a rice cooker, just throw everything in the rice cooker. (We are huge fans of rice cookers by the way!)
Directions (Dutch oven)
1. Heat olive oil in a Dutch oven over medium heat. Add garlic and onion, and cook down, stirring frequently, about 2-3 minutes.
2. Stir in mushrooms, Tabasco Worcestershire  and thyme, stirring occasionally, until mushrooms are tender and browned (5-6 minutes). Season with cajun seasoning, to taste. (We used Carmalete's)
3. Stir in popcorn rice and broth. Bring to a boil. Cover and reduce heat and simmer until rice is cooked through, about 40-45 minutes.
4. Stir in butter and chives. Stir until butter is melted.
5. Serve and enjoy as meal or as side!
Rice Cooker 
1.  Add olive oil, garlic, onions, Tabasco Worcestershire sauce, mushrooms, rice, thyme, and stock to rice cooker. Cook until done.
2.  Stir in butter and chives. Stir until butter is melted.
3. Serve and enjoy!
Tabasco Mushroom Rice
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