Skillet Pecan Rice

READY IN: 25mins
Top Review by I'mPat

Have to say did not do this exactly to recipe - I used 2 cups cooked rice I had in the freezer (plenty for 3 of us), cooked up the vegies though I had to use canned champignons (cut in half) and mixed the toasted pecans in with the rice mix rather than using as a topping though did find the cajun spice a little overpowering so would cut that back to 1/2 teaspoon and at the most 3/4 teaspoon otherwise enjoyed, thank you Brookelynne, made for Ir Recommend tag game and recommended by Karen Elizabeth.

Ingredients Nutrition

Directions

  1. Cook rice according to package directions.
  2. Saute bell pepper, onion and mushrooms in hot vegetable oil in a large skillet over medium high heat for 5 minutes.
  3. Adfd garlic and saute 2 minutes longer. Stir in cooked rice and spices. Sprinkle with toasted pecans and serve.

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