This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like. This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
