Roasted Tomato and Mushroom Rice Skillet

Name: Roasted Tomato and Mushroom Rice Skillet
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 cups rice; 4 medium, chopped tomatoes; 8 oz, sliced mushrooms; 1 small, diced onion; 3 cloves, minced garlic; 2 tbsp olive oil; 3 cups vegetable broth; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp, chopped fresh parsley

Made with: Rice, Tomato, Tomato, Mushroom

A savory one-pan rice dish with caramelized tomatoes and mushrooms, finished with herbs for a comforting weeknight meal. The tomatoes melt into a light sauce that coats every grain of rice.

Prep15 min

Cook30 min

Serves4

LevelEasy

VegetarianVegan

Ingredients

rice1 1/2 cups
tomatoes4 medium, chopped
mushrooms8 oz, sliced
onion1 small, diced
garlic3 cloves, minced
olive oil2 tbsp
vegetable broth3 cups
dried thyme1 tsp
salt1 tsp
black pepper1/2 tsp
fresh parsley2 tbsp, chopped

Substitutions

vegetable broth → water plus bouillon
fresh parsley → fresh basil
rice → brown rice
mushrooms → zucchini

Instructions

1Heat olive oil in a large skillet over medium heat and sauté onion until softened, about 4 minutes.
2Add mushrooms and cook until they release their moisture and begin to brown, about 6 minutes.
3Stir in garlic, tomatoes, rice, thyme, salt, and pepper.
4Pour in vegetable broth, bring to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 18 to 20 minutes.
5Fluff with a fork, garnish with parsley, and serve hot.

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