Texas Pecan Rice

Total Time

Prep: 30 min. Bake: 1 hour


10 servings

Updated: Feb. 24, 2023
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


  • 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 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.