Texas Pecan Rice Recipe

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For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. —Joan Hallford, North Richland Hills, TX
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 10 servings


  • 1/2 cup unsalted butter, cubed
  • 1-1/2 cups sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 cups uncooked long grain brown rice
  • 1 garlic clove, minced
  • 1-1/2 cups chopped pecans, toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted
  • 2-1/4 cups water
  • 5 bacon strips, cooked and crumbled
  • Toasted pecan halves, optional


  1. Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir 3-5 minutes or until tender. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil.
  2. Bake, covered, 1 to 1-1/4 hours or until liquid is absorbed and rice is tender. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves. Yield: 10 servings.
Originally published as Texas Pecan Rice in Taste of Home Christmas Annual Annual 2016, p90

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