This conversation was sponsored by Mahatma. All opinions and content are my own.
With the holidays fast approaching there will be numerous parties and gatherings. These Spanish Rice Stuffed Mushrooms are the perfect appetizer to serve at your own parties or to take to one you’re attending.
We have a homecoming, a wedding and a baby shower all within the next two weeks. I’m pretty sure that these will be making an appearance at at least two of these events.
I’m always looking for recipes that are short on prep time but big on presentation and flavor. This recipe fills all of these requirements! Your friends and family will think you slaved over these little beauties but in reality the most time consuming part is waiting for your rice to cook.
As written this recipe packs a huge amount of spicy as in spicy hot! If you don’t care for a lot of spice you can always dial it back by reducing the amount of peppers or even omitting them if you prefer. If you decide to omit the peppers all together then add bell peppers and/or celery in their place, for crunch and color.
Here’s a little tip if you want to get more bang for your time. Double this recipe and use the remaining Spanish rice as a side dish or in burritos for the next day.
My family loved this rice mixture and it’s definitely going to be a family favorite for us. We eat a lot of Mexican dishes so I can see this as a staple in our house.
I really loved cooking with the Mahatma Basmati rice. It takes the dish from everyday to something a little extra special. The grains do not puff up or clump like your typical white rice and they keep their shape while still being soft with great flavor.
Do you have a favorite rice dish? What are your go to recipes for the holidays?
I’ve added some process photos for you. I hope you find them helpful.
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