This rice is on an oldie but goodie that always satisfies. Make it in minutes in one pan!
I once offered to cook a side dish for a sheva berachot about 16 years ago. I remember distinctly that it was a time when doing anything was hard, even dinner for my own family, let alone volunteering to cook for someone else’s simcha. I had no idea why I agreed to a task I was clearly not up to. I must have been pregnant, or right after a birth. I don’t really recall. What I do remember is calling my sister, who always knows what to do in every situation, and she had just the recipe I needed. This rice was so easy and so tasty, it became a hit and a keeper.
And guess what? For months after the event, people called to ask for “that fabulous rice recipe.”
Fabulous Rice
Ingredients
- 2 cups rice (I use Uncle Ben’s)
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1 (10 ounce) can sliced mushrooms, drained
- 2 tablespoons onion soup mix
- 2 tablespoons soy sauce
- ¼ cup oil
- 3 ¾ cups water
- Salt and pepper to taste
Instructions
- Preheat oven to 350⁰F.
- Combine all ingredients in a 9x13 pan. Mix well. Cover and bake for 1 hour.
- Veggies will rise to the top when cooking, so mix well before serving.
Notes
This side dish can be prepared in advance and refrigerated.
This sounds delicious! Can anyone suggest a sub for soup mix? (I plan to use coconut aminos instead of soy sauce and make this with brown rice.)
Spicify makes a soup mix that is just spices and nutritional yeast. Or you can prob use Trader Joe’s umami spice.
Hi, If I only want to cook one cup of rice, can I half the water?
In place of soup mix, more spices and salt.
Thank you!
Mrs. S, can you tell us how your healthy variation comes out? Thanks!
I finally made this today. It was fantastic!!!!! Thank you so much bcp! I used brown basmati rice and spicify onion soup mix (thanks for the suggestion) and adjusted the water to 5 cups. It took FOREVER to bake though so next time I’ll start with hot water.
Watch out for little worms with red eyes in brown rice that camouflage very nicely. Also brown rice takes longer to cook.
I made it tonight! It was so so delicious!!
Instead of green pepper I used a small zucchini.
Instead of onion soup mix I used a small onion chopped.
And brown rice.
It needed 2 hours to absorb all the water, and it came out very mushy but the flavor was delish. Wondering how much less water to put next time.
Thank you!! Love all the recipes on the site!
Sarah h
Just skipping the zucchini next time as it has a high water content.
I also used extra virgin olive oil
Hi. Planning on making it for my mother’s Purim Seudah. How can I rewarm it?
Whenever I rewarm rice (oven or microwave) I always put a little water on it to add moisture. Otherwise it dries out.
For a complete meal lay down some spiced chicken on top!
I made this recipe. After an hour in the oven rice didn’t look cooked at all. Was I supposed to preboil the water? I took the bekela and put it on the stove, added two cups of boiled water…and before you know it it was cooked. Tasted yummy.
Next time I would lechatchila cook it, or maybe bake for way longer.
I really like this dish but the rice comes out too crunchy. Should I cook it longer? Put more water? A friend of mine had the same problem.
Can you make this post and all other posts capable of being saved on Pinterest?
I just found this, after submitting a comment in connection to the cookbook. If I want to use brown rice, do you know how to adjust the liquid and cooking time? Thanks in advance!
Yum!!!