Kittencal's Mushroom Rice

This recipe was tested and developed using converted white rice, I cannot promise the same results using a different rice. This complete recipe may be doubled and for a firmer rice reduce the broth slightly.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 3  tablespoons butter
• 0.5 (200 g) package fresh mushrooms, sliced
• 1  small onion, finely chopped (about 1/3 cup, or use 1 green onion, chopped)
• 1  tablespoon  fresh minced garlic
• 1  pinch cayenne pepper (optional)
• 2  cups low sodium chicken broth (for a firmer rice reduce the broth a few tablespoons)
• 1  cup  uncooked converted white rice
• 1⁄4 teaspoon fresh ground black pepper
•  salt (optional and to taste)

Directions

1. In a medium heavy saucepan melt butter over medium-high heat.
2. Add in fresh mushrooms and cook for about 5 minutes or until slightly browned.
3. Add in onion; cook stirring for about 4 minutes or until softened.
4. Add in garlic and cayenne; cook stirring for about 2 minutes.
5. Add in chicken broth, rice and black pepper; bring to a boil over medium heat.
6. Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.