Taste of Home
Texas Pecan Rice
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 10 servings.
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
Ingredients
-
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
Directions
-
1.
Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. 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, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.
Nutrition Facts
3/4 cup: 372 calories, 24g fat (8g saturated fat), 29mg cholesterol, 783mg sodium, 32g carbohydrate (2g sugars, 4g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC