In a medium saucepan, melt the butter over low-medium heat. Add the rice, and cook until golden brown, about 4-5 minutes.
3 tablespoons unsalted butter, 1 cup long grain white rice
Add the onion, bell pepper, celery, Worcestershire sauce, cumin, salt, pepper, and garlic powder. Cook for 2-3 minutes just until the vegetables begin to soften.
1 small white onion, 1 green bell pepper, ½ cup celery, 1 tablespoon Worcestershire sauce, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder
Pour in the beef consommé, and bring to a boil. Cover, and reduce the heat to low simmer. Continue cooking for 8-12 minutes until most of the liquid has cooked out but some remains on the bottom. The rice should be slightly tender with a bite in the center.
21 ounces beef consommé
Add the sliced mushrooms, stir to combine, cover and cook for an additional 4-5 minutes.
4 ½ ounces mushrooms
Serve hot as a side dish. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of rice. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.