This easy Mushroom Rice Pilaf recipe features perfectly cooked tender mushrooms, sweet onions, buttery rice, and a delicious Mexican twist: roasted hatch chiles! This vegetarian pilaf is by far one of my favorite mushroom and hatch chiles recipes! It’s an incredibly simple side dish to make, yet is also hearty enough to be the main attraction. This recipe makes 6 servings and is gluten-free and vegetarian!
Being a third-culture kid, I grew up eating fusion food ALL the time.
From chowing on the trendy “sushi-ritos” with friends and regularly eating homecooked fusion dinners (my mother often couldn’t find some of the more traditional Indonesian ingredients in America, so we had to improvise!)
But you know, I’m really thankful for my childhood.
Having to innovate with different ingredients has taught me a deep appreciation for the mixing of flavors.
And so last night (as I was cooking mushroom rice pilaf for dinner), I thought “you know, why not put a little Mexican spin on this very Middle Eastern dish?”
A ½ cup of roasted hatch green chiles and a handful of chopped cilantro later, we had a winning combo of our modern mushroom rice pilaf fusion recipe.
Seriously guys, it was so good we finished the entire panful of pilaf in 2 meals.
What You Need to Make Mushroom Rice Pilaf with Roasted Hatch Chiles
Ingredients
- 1 pound mushrooms , thinly sliced
- 3 tbsp butter (sub olive oil if DF/VG)
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- ½ cup roasted hatch green chiles
- 1 ¼ cup long-grain rice (I like using Basmati)
- 2 ¼ cups vegetable broth
- ¼ cup rice vinegar
- 1 tsp salt , adjust to taste
- ½ tsp pepper , adjust to taste
- cilantro , to garnish (optional)
How to Make Mushroom Rice Pilaf with Roasted Hatch Chiles
- In a large sauté pan, melt butter over medium heat. Add in onions and garlic and sauté until onions are translucent and garlic is fragrant, about 4 minutes.
- Add in the mushrooms, roasted hatch green chiles, salt, and pepper. Sauté until mushrooms are soft, about 9-11 minutes.
- Add in the rice, vegetable broth, and rice vinegar. Cover the pan with a lid and bring to a simmer.
- Once mixture starts to simmer, turn the heat to medium-low and cook until all the broth is absorbed, about 15-20 minutes.
- Turn off the heat, then allow the covered pan to rest for 10 more minutes.
- Use a fork or wooden spoon to fluff up the rice. Taste, adjust seasonings as needed.
- Garnish with chopped cilantro (optional). Serve immediately. ENJOY!
What to Serve with Mushroom Rice Pilaf
As I’ve done in the past (and will happily continue to do), I’m always down to eat a giant bowl of this tasty mushroom rice pilaf by itself!
However, I do know that rice pilafs are usually served side dish. And really, this pilaf recipe is so versatile that it pairs well with various cuisines!
Our top pairing suggestions my husband and I LOVE include:
- Sous Vide Scallops with Herbed Brown Butter
- Qdoba Grilled Chicken (Copycat Recipe)
- Ribeye Steak with Egg Noodles Puttanesca
- Glazed Honey Garlic Salmon with Roasted Zucchini
Looking for More Delicious Recipes?
- Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)
- Middle Eastern Shakshuka (GF, DF)
- Vegan Stuffed Butternut Squash with Rice & Pomegranate
- Tropical Mermaid Blue Spirulina Smoothie Bowl
- The BEST Copycat Chick Fil A Cookie Recipe
- Easy Cherry Coconut Creamsicles (GF, DF, VG)
- Homemade Peanut Butter Crackers (Ritz Copycat Recipe)
Subscribe to DWELL and get new recipes delivered straight to your inbox! In addition, follow along on Pinterest, Facebook and Instagram to get all the latest updates!
If you make this Mushroom Rice Pilaf with Roasted Hatch Chilies recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Mushroom Rice Pilaf with Roasted Hatch Chiles (GF, V)
Ingredients
- 1 pound mushrooms , thinly sliced
- 3 tbsp butter (sub olive oil if DF/VG)
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- ½ cup roasted hatch green chiles
- 1 ¼ cup long-grain rice (I like using Basmati)
- 2 ¼ cups vegetable broth
- ¼ cup rice vinegar
- 1 tsp salt , adjust to taste
- ½ tsp pepper , adjust to taste
- cilantro , to garnish (optional)
Instructions
- In a large sauté pan, melt butter over medium heat. Add in onions and garlic and sauté until onions are translucent and garlic is fragrant, about 4 minutes.
- Add in the mushrooms, roasted hatch green chiles, salt, and pepper. Sauté until mushrooms are soft, about 9-11 minutes.
- Add in the rice, vegetable broth, and rice vinegar. Cover the pan with a lid and bring to a simmer.
- Once mixture starts to simmer, turn the heat to medium-low and cook until all the broth is absorbed, about 15-20 minutes.
- Turn off the heat, then allow the covered pan to rest for 10 more minutes.
- Use a fork or wooden spoon to fluff up the rice. Taste, adjust seasonings as needed.
- Garnish with chopped cilantro (optional). Serve immediately. ENJOY!
Notes
This post may contain affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a small portion of the sale at no cost to you. Thank you for supporting DWELL by Michelle! Please read my disclosure policy.
nice! I had a bunch of leftover hatch chiles and was wondering what to do with them, then i googled (of course) and found your recipe. we loved it!
Amazing, healthy recipe! And i love that you made dish so unique too!