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How to Cook Smoked Paprika Mushroom Rice

SmokedPaprikaMushroomRice

Trying to figure out a fabulous side dish for my Crusted Pork Tenderloin, and I remembered my amazing smoked paprika powder!

This Thai scented rice was rocked by this spice, along with some gorgeous mushrooms to be a perfect accompaniment for this special loin.

I served peas alongside this last night, but you may do what it is you like when it comes to mixing and matching…

…I just want to be sure you have the knowledge to make this & experiment more.

Type: Side Dish Recipe
Serve With: as a side dish with a meal of chicken, pork, fish, beef
Prep Time: 10 min
Cook Time: ~20 mins
Yield: 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

  • 1 1/2 cups scented rice – Thai rice
  • 4 large mushrooms – sliced
  • 1 1/2 tbsp butter
  • 1 bay leaf
  • 1/2 tsp smoked paprika powder – I use La Chinata Sweet Smoked Paprika Powder, available from Qualifirst Foods
  • 3 cups water or chicken stock
  • ~ 1/4 tsp red chili flakes – add more or less depending upon your guests tastes
  • ~ 1/4 tsp freshly cracked black pepper – plus to taste
  • ~ 1/4 tsp sea salt – plus to taste

Instructions:

  1. In a medium-sized sauce pot, on medium heat on the stove, bring to a boil water with butter, mushrooms and spices for. Reduce heat to a simmer for 2-3 mins.
  2. Under cold water, rinse rice in a colander or strainer to remove excess start and to clean the rice.
  3. Add rice, stir, cover pot and reduce heat to low. Set your timer for 10-12 minutes or until rice is tender to your taste and there is no excess liquid left in the pot, stirring once or twice in between, ensuring you return the pot lid each time.
  4. Remove from heat, fluff with a fork and serve as a side dish for an amazing.

***

I hope you enjoy this Mushroom Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

Credits:
Wardrobe: AuntCarlasBoosh.com
Fine Foods: Qualifirst Foods
Knives: ProChefGearPlus.com

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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2 Comments

  1. great job girl. Jus wondering if it would be better if you were to saute the mushrooms and fold them in rather then boil them? thanks

    Post a Reply
    • Thank you so much, Miller!

      Absolutely, it would be better & tastier. No doubt about it.

      I made this as a side dish for my Crusted Pork Loin, and I guess my viewers don’t see that I mention I got home very late from coaching, and need dinner in a flash! LOL…

      So, yes, by all means, sautee them with onions & garlic too! LOL

      Thanks for coming by and sharing, Miller! You rock!

      Kimberly 😉

      Post a Reply

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