•     2 cups uncooked instant rice
• 3 cups chicken stock
• 2 teaspoons red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
•     2 tablespoons butter
•     1 onion, diced
• 1 roasted red pepper, diced
• 6 mushrooms, chopped
• 6 cloves garlic, minced

 

• Prep

  20 m

• Cook

  15 m

• Ready In

  35 m

 

1. Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

 

This recipe can be found at allrecipes.com