Get ready to experience a side dish that’s so flavorful, it could almost be a main! This Texas Pecan Rice is a rich, savory, and incredibly comforting pilaf brimming with earthy mushrooms, aromatic green onions, and nutty toasted pecans, all cooked in a robust beef consommé. Finished with crispy bacon, it’s an elevated rice dish that brings a taste of Southern hospitality and flavor to any table, perfect for special gatherings or a hearty family meal.
Why I Love This Recipe
This Texas Pecan Rice is an absolute standout. What I love most is the incredible depth of flavor it achieves with relatively simple steps. The toasted pecans add a unique nutty richness and delightful texture that truly sets this rice apart. Cooking the rice directly in beef consommé infuses every grain with savory goodness, while the sautéed mushrooms, green onions, and garlic build a fantastic aromatic base. And the crispy bacon on top? Pure magic! It’s a dish that feels wonderfully gourmet and satisfying, making it ideal for holiday meals or a comforting Sunday supper.
Ingredients
Here’s what you’ll need to create this rich and flavorful Texas Pecan Rice:
- 1/2 cup unsalted butter, cubed
- 1-1/2 cups sliced fresh mushrooms (cremini or button)
- 3 green onions, sliced
- 2 cups uncooked long grain brown rice
- 1 garlic clove, minced
- 1-1/2 cups chopped pecans, toasted (plus extra halves for optional garnish)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
- 2-1/4 cups water
- 5 bacon strips, cooked and crumbled
- Toasted pecan halves, optional (for garnish)
Swaps and Notes
- Unsalted Butter: Allows you to control the saltiness.
- Fresh Mushrooms: Cremini (baby bella) mushrooms offer a deeper, earthier flavor. White button mushrooms also work.
- Green Onions: Add a mild oniony flavor and freshness.
- Uncooked Long Grain Brown Rice: Brown rice is preferred for its nutty flavor and hearty texture, which stands up well to the rich ingredients. White long-grain rice can be used, but cooking time and liquid amount may need slight adjustment.
- Garlic: Freshly minced garlic provides the best aroma.
- Chopped Pecans: Toasting the pecans before adding them is crucial! It significantly enhances their nutty flavor. You can do this in a dry skillet over medium heat for 5-7 minutes, stirring often, or on a baking sheet in a 350°F oven for 8-10 minutes. Walnuts can be a substitute.
- Dried Thyme, Pepper, Cumin: These spices add warmth and depth to the rice. Adjust to your taste.
- Condensed Beef Consomme: This is key for the rich, concentrated beef flavor. Do not use regular beef broth unless specified, as the flavor will be less intense.
- Bacon Strips: Cook until very crispy for texture and flavor.
- Toasted Pecan Halves (Garnish): Adds a beautiful visual touch and extra crunch.
Directions
Let’s get this rich and flavorful Texas Pecan Rice baking!
- Prepare Aromatics & Rice: Preheat your oven to 400°F (200°C). In a large Dutch oven (or any large, oven-safe pot with a tight-fitting lid), heat the 1/2 cup of cubed unsalted butter over medium-high heat. Once melted, add the sliced fresh mushrooms and sliced green onions. Cook and stir until they are tender, about 3-5 minutes.
- Add the 2 cups of uncooked long grain brown rice and the 1 minced garlic clove to the Dutch oven. Cook and stir for 3 minutes, allowing the rice to lightly toast and absorb the buttery flavors.
- Add Seasonings & Liquids: Stir in the 1-1/2 cups of chopped toasted pecans, 1/2 teaspoon salt, 1/2 teaspoon dried thyme, 1/2 teaspoon pepper, and 1/4 teaspoon ground cumin. Mix well to combine all the seasonings with the rice and vegetables.
- Pour in the 3 cans (10-1/2 ounces each) of undiluted condensed beef consomme and 2-1/4 cups of water. Stir well to combine all liquids and ensure the rice is submerged. Bring the mixture to a rolling boil over medium-high heat on the stovetop.
- Bake: Once boiling, immediately cover the Dutch oven tightly with its lid. Transfer the Dutch oven to the preheated oven. Bake until the liquid is completely absorbed and the rice is tender. This will take about 1 hour to 1 hour 15 minutes. Cooking time can vary slightly depending on your oven and the type of brown rice.
- Finish & Serve: Once baked, remove the Dutch oven from the oven. Let the rice rest, covered, for 5-10 minutes to allow any remaining steam to absorb. Fluff the rice gently with a fork. Transfer the Texas Pecan Rice to a serving bowl. Top generously with the crumbled cooked bacon strips. If desired, garnish with additional toasted pecan halves for extra visual appeal and crunch.
Tips for Success
- Toast Pecans: This step is crucial for enhancing the nutty flavor of the pecans. Do it in a dry skillet or a separate small baking sheet before adding them to the rice.
- Don’t Skimp on Consommé: The condensed beef consommé provides a much deeper, richer beef flavor than regular broth.
- Long-Grain Brown Rice: Stick to long-grain brown rice for the best texture and absorption. Other rice types will require different liquid ratios and cooking times.
- Tight Lid: A tight-fitting lid on your Dutch oven is essential for the rice to steam properly and absorb all the liquid.
- Resting Time: Allowing the rice to rest after baking helps the grains steam and fluff perfectly.
- Taste and Adjust Salt: Consommé can be salty, so taste the mixture before baking and adjust salt as needed.
Serving Suggestions and Pairings
This Texas Pecan Rice is a hearty and flavorful side dish that complements various main courses:
- Roasted Meats: Perfect with roasted chicken, turkey, pork loin, or beef roast.
- Grilled Steaks: A fantastic side for grilled steaks or other grilled meats.
- Southern Favorites: Pairs well with green beans, collard greens, or other Southern-style vegetables.
- Hearty Main: Could be served as a light vegetarian main by adding more vegetables and a meat substitute (like mushrooms).
- For other incredibly flavorful and comforting rice dishes, you might also love our Mexican Chicken and Rice Casserole or a simple yet satisfying One-Pan Cajun Chicken, Sausage, and Rice.
Storage and Leftover Tips
Texas Pecan Rice makes fantastic leftovers, often tasting even better the next day!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warmed through. You can also reheat in a covered oven-safe dish with a splash of beef broth or water to re-moisten the rice, at 300°F (150°C) until hot.
- Freezing: Cooked rice dishes generally freeze well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If you loved the rich, savory, and comforting nature of this Texas Pecan Rice, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:
- For another classic Italian-American comfort food, check out our Cowboy Spaghetti.
- If you’re a fan of rich, aromatic rice dishes, our Afghani Kabuli Pulao with Lamb Shanks is a must-try.
- And for a simple yet incredibly flavorful skillet meal, don’t miss This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- Finally, for a versatile chicken dish that works for any occasion, our Caramelized Baked Chicken Legs or Wings are a winner.
Final Thoughts
This Texas Pecan Rice recipe is a brilliant celebration of Southern flavors, transforming a simple side into a deeply satisfying and incredibly flavorful dish. It’s perfect for adding an elegant and comforting touch to your meals, promising a rich, nutty, and savory experience in every bite.
Give this recipe a try and let the delicious aroma fill your kitchen! What’s your favorite way to incorporate nuts into savory dishes? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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