• Mushroom and Fried Corn Rice

    41 votes
    Mushroom and Fried Corn Rice
    Prep: 5 min Cook: 30 min Servings: 4
    by Allison Loesch
    2 recipes
    My Mushroom and Fried Corn Rice is a side dish packed with flavor and full of the fall colors. It's a side dish my family treasures and request every year.


    • 1 ½ cups long grain rice
    • 1 can (15 ounce) Mexican Style whole kernel corn
    • ½ stick butter
    • ½ cup diced olives with pimientos
    • 8 ounces whole white mushrooms
    • 8 ounces sliced white mushrooms
    • 8 ounces sliced portabella mushrooms
    • 1 tablespoon Mrs. Dash Seasoning
    • ½ teaspoon Cajun Seasoning
    • 1 lemon sliced


    1. Bring to boil 1 ½ quarts of water and add the sliced and whole white button mushrooms. Once they become tender drain and put aside. Fry the sliced portabella mushrooms drain and put aside. Add the rice to the boiling mushroom water and boil until tender (approximately 15-18 minutes) then put in a strainer to drain. While the rice is boiling, in a 12 inch skillet on high heat, add 1 tablespoon of butter and the can of drained corn. Stir until some carmelization appears on the corn and put aside. In another skillet the same size, add the mushrooms and season to taste with the Mrs. Dash and Cajun Seasoning; pan-frying to remove any excess moisture. Using a 1-gallon stockpot add the rice, olives, white mushrooms, corn and remaining butter and stir in a folding manner. Adjust the seasoning. Place the sliced portabella on a plate and top with the mushroom/corn/olive mixture. Squeeze lemon juice on the portabella mushroom slices as a garnish.

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    • Julia Cuccia
      Julia Cuccia
      Great mix of vegetables put all in one dish.
      • Jennifer
        Thanks for sharing this is a wonderful side dish!
        • Eddy T.
          Eddy T.
          Looks simple to make and full of flavor.
          • buddy tupher
            buddy tupher
            Great recipe bring on more!
            • Mikel Braz
              Mikel Braz
              • Christy Chapa
                Christy Chapa
                Another winning recipe in my book!
                • missy bollengier
                  I enjoyed this rice recipe. my kids love it too. i always serve my rice recipes in my husbands new product the Calibowl. It prevents the rice from spilling all over the table. The bowl works well with this rice because you can scoop the pieces of corn and mushrooms with every bit.


                  • Monica Toepfer
                    Monica Toepfer
                    My family loved it , so simple and beautiful Monica

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