In a skillet on medium heat, or in a rice cooker, heat oil for a minute. Add bell pepper, celery, and garlic. Cook for a couple minutes. Add rice and stir, let rice begin to lightly brown. Add broth and stir. Add butter, ground dried mushrooms or mushroom umami seasoning, Worcestershire sauce, onion powder, salt, black pepper, and crushed red pepper. Stir well to combine. If using a rice cooker, cover with lid and continue cooking until the button releases. If cooking in a skillet, bring mixture to a boil over high heat, then reduce to medium-low and cover with a lid; cook for 20 minutes. Fluff with a fork; serve warm. Makes 8 servings.
