Easy Rice Pilaf Recipe
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Looking for a side dish that’s both quick and flavorful? This easy rice pilaf recipe is your answer! In just a few simple steps, you can transform plain white rice into a delicious and satisfying dish.
I would have to say that rice pilaf is my favorite rice recipes. I mean, to be honest, it could totally work as a main dish, not just as a side. This is such a weeknight lifesaver, especially if you don’t have any meat laying out.
Though if you do, this does go great with my salmon recipe! Just saying. I even make a similar variation of this recipe using my parboiled rice, but that’s for another day.
Today, we are focusing on rice pilaf. Now, I do just use long grain rice in this recipe. But feel free to experiment with orzo or vermicelli! Just adjust the amount of rice or broth accordingly.
Table of Contents
Why you will love this recipe
Weeknight lifesaver: This rice comes together in a flash, making it the perfect antidote to those “what’s for dinner?” blues. Just a few steps and minimal effort transform plain rice into a flavorful side dish.
Flavor on a budget: Don’t let the simple ingredients fool you! This recipe is a budget-friendly way to add tons of flavor to your meal. The combination of toasted rice, fragrant broth, and warming spices creates a side dish that’s anything but boring.
Totally customizable: This recipe is a blank canvas for your creativity! Substitute different broths for a flavor twist, add your favorite protein for a heartier side, or throw in some other fresh herbs to personalize it to your taste.
Ingredients:
- 2 tablespoons olive oil
- 1 ⅓ cups long-grain white rice
- 2 ½ cups chicken broth
- ⅓ cup butter
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh parsley
Instructions:
Step 1: Heat olive oil in a large 12-inch skillet over medium-low heat. Add the rice and cook for 5-7 minutes, stirring occasionally, until lightly toasted.
Step 2: Stir in chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Bring to a simmer.
Step 3: Cover the skillet, reduce the heat to simmer, and cook for 15 minutes. Note: If you don’t have a lid for your skillet, you can always borrow one from a different pot! Just make sure it fits over the sides.
Step 4: Remove the lid, fluff the rice with a fork, and stir in parsley.
Step 5: Cover again and cook for an additional 5 minutes, or until the broth is absorbed and the rice is cooked through. Fluff the rice again and serve!
Tips
You can use nearly any kind of rice! While I like to make this with long-grain white rice, you can also make it with basmati rice or jasmine rice.
Don’t skip the toasting step! This simple step adds a delightful nutty depth of flavor to the finished dish. Keep an eye on the rice to prevent burning.
The broth is a must, but feel free to make substitutions! For a richer flavor, substitute chicken broth with vegetable broth or beef broth. You can even try using leftover steak drippings for a truly decadent touch.
Spice it Up! Feel free to adjust the spices to your taste preference. Want a hint of smokiness? Add a pinch of smoked paprika. Craving a bit of heat? Include a pinch of red pepper flakes with the other spices.
Keep an eye on the recipe the whole time! While rice pilaf is pretty simple to make, you will need to stick around to make sure the rice doesn’t stick to the skillet or burn. You may need to adjust the heat settings slightly, especially if you have a gas stove.
Leftovers
This recipe reheats well. Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of broth or water to prevent drying out. Leftovers can be a delicious addition to stir-fries or burritos.
FAQ
Absolutely! Brown rice will take longer to cook than white rice, so adjust the cooking time accordingly. You may need to add an extra ½ cup of broth and cook for an additional 10-15 minutes, or until the rice is tender and the broth is absorbed.
No problem! You can substitute one teaspoon of dried parsley for the fresh parsley. However, the flavor won’t be as vibrant. If you have other fresh herbs on hand, such as chives, thyme, or basil, you can use those instead for a different flavor profile.
Yes! Simply substitute vegetable broth for the chicken broth.
For a more filling side dish, you can stir in cooked protein like chopped chicken, shrimp, or tofu after the rice has finished cooking.
The rice can be cooked ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of broth or water before serving. However, the fresh parsley is best added just before serving for the most vibrant flavor.
If you made this recipe, I would love for you to come back and leave a review!
Easy Rice Pilaf
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 ⅓ cups long-grain white rice See notes below
- 2 ½ cups chicken broth
- ⅓ cup butter
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large 12-inch skillet over medium-low heat.
- Add rice and cook for 5-7 minutes, stirring occasionally, until lightly toasted.
- Stir in chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Bring to a simmer.
- Cover the skillet, reduce heat to simmer, and cook for 15 minutes.
- Remove the lid, fluff the rice with a fork, and stir in parsley.
- Cover again and cook for an additional 5 minutes, or until the broth is absorbed and the rice is cooked through. Reduce the heat slightly if needed to prevent burning.
