Justin Wilson Looking Back: Pepper-Mushroom Rice

Serves 4-6 people


  • 2 cups of uncooked long-grain rice
  • 1 1/2 teaspoon of salt
  • 2 tablespoons of finely chopped onion
  • 2 tablespoons finely chopped bell pepper
  • 1 cup semi-finely chopped mushrooms
  • 1 teaspoon of chopped garlic
  • 1/2 teaspoon cayeene pepper
  • 2 tablespoons of olive oil


Combine all the ingredients except the oil in a medium-sized pot and cover with enough water to reach the first knuckle of your middle finger.

Pour the olive oil over the surface of the water (this will keep it from boiling over).

Bring to a boil and let boil until you can see craters in the rice. Reduce the fire to low, cover, and cook until the rice is done about 30 minutes.

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