Mushroom & rice one-pot

Mushroom & rice one-pot

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(54 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat5g
  • saturates1g
  • carbs55g
  • sugars7g
  • fibre4g
  • protein9g
  • salt0.36g
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  • 200g basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp chopped rosemary or 1 tsp dried



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 250g chestnut mushroom, quartered
  • 2 red peppers, sliced
  • 400g can chopped tomato
  • 425ml vegetable stock
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

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Comments, questions and tips

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Louise Dunks's picture
Louise Dunks
30th Apr, 2020
Disappointing, I don't have a pan I can transfer to the oven so this maybe why the rice wasn't cooked.... won't be trying this again.
Frantic Flapjack
22nd Jul, 2019
I was a bit disappointed with this. The ingredients were lovely and easy to cook in the oven but it was very stodgy when I served it. Okay for a family meal but I wouldn't want to serve it to guests. Wouldn't make it again.
29th May, 2019
Seasoned very well and added chili powder, paprika, garlic and some olives and it was very tasty.
12th Mar, 2019
We found this a bit of a stodgy disappointment! The dog liked it though
5th Aug, 2016
After reading some of the comments I chose to go along with some of them and used chicken stock instead of vegetable stock. I added crushed garlic, some black olives and half a teaspoon of chilli powder as extra. I also chopped up some sausage into a frying pan and added at the end of cooking. It all made a very nice meal that we all enjoyed. Will be saving this recipe to make again. Ours looked nothing like the picture though.
4th Jan, 2016
Great lunch stand by for family. Used concentrated chicken stock and needs seasoning, but works for a quick tummy filler
10th Jul, 2014
This recipe is quite good , i have just done that and my man really love it. Thx for sharing this recipe^^ Anyway, I modified this recipe a little bit by - using fresh tomatoes and tomato puré - using chicken stock - adding chicken and green chillies in recipe
21st Jan, 2014
My family all loved this, everyone had 2nds. We added chopped courgette and bacon to ours, very tasty and so easy.
16th Jan, 2014
Found this whilst searching for a new idea for a quick lunch to use up mushrooms & red pepper lurking in the depths of the fridge. Didn't have any rosemary, but had (frozen) parsley. End result was lovely! Yes, it did need a fair amount of salt to lift the flavour. Re-reading the recipe afterwards, I found I'd forgotten the tinned tomatoes - and I had half a tin to use up anyway! - but still enjoyed. Next time I'll play around a bit, like the sound of paprika....
10th Feb, 2013
I made this recipe with mixed peppers rather than just red, to add colour to the dish, I also added a teaspoon of chipotle paste to give the dish a bit of a kick & add a smokey flavour, also this dish can be simmered on the hob in a large pan instead of using the oven, regards Nastonia


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