Easy Rice Pilaf Recipe – This flavorful side dish is perfect for any occasion, from family dinners to special gatherings. Made with rice, orzo, chicken broth, olive oil, butter, garlic, onion, paprika, parsley, salt, and pepper, it’s the ideal complement to a variety of main courses. A must-try recipe that’ll have everyone asking for seconds!
Plain Chicken participates in affiliate advertising programs. We may earn a commission when you make purchases through links on our site.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeHomemade Rice Pilaf
This Homemade Rice Pilaf is a family favorite! It is super easy to make and goes with everything! You will never buy a box of Rice-A-Roni again! Rice and orzo pastsa simmered in chicken broth and spices. This is effortless to make and bursting with tons of flavor. I make this for dinner, and it is always gone in a flash! One bite, and this is sure to become a staple at your dinner table!
How to Make Rice Pilaf
This side dish is super easy to make with only a few simple ingredients. Rinse rice in a fine mesh strainer. Heat olive oil in a large skillet over medium-high heat. Add orzo and long grain rice to the pan and cook until golden brown. Add chicken broth, butter, salt, garlic powder, black pepper, paprika, onion powder, and parsley. Stir well. Bring to a boil. Reduce to medium-low heat and cover the pan with the lid. Simmer until the rice and pasta are tender, and the liquid is absorbed. Fluff the rice with a fork and garnish with parsley.
Helpful Tips & Frequently Asked Questions
- Do I have to rinse the rice? Rinsing the rice removes excess starch and helps the grains remain separate. It may be sticky or gummy if you don’t rinse the rice.
- I use long-grain white rice. You can substitute jasmine rice or basmati rice.
- Can I use brown rice? I am sure that you can, but I have not tried this recipe with brown rice, so I can not say what modifications need to be made.
- Brown rice requires more cooking liquid and takes longer to cook.
- I suggest low-sodium or no-salt chicken broth.
- You can substitute vegetable broth or water.
- Variations/Additions:
- celery
- carrots
- mushrooms
- almonds
- dried fruit
- apricots
- raisins
- currants
- Add your favorite protein for an easy main dish.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
What to Serve with Homemade Rice Pilaf
Look no further; this rice pilaf is an absolute winner! Once you try it, you won’t ever want to go back to the boxed stuff. This side dish is so versatile, perfect for elevating holiday feasts, potluck gatherings, or even your regular weeknight dinners.
- It pairs seamlessly with a range of main courses, from grilled chicken and succulent pork chops to juicy steaks.
- But that’s not all – it’s equally delicious when served with a refreshing green salad or alongside some roasted vegetables for a meatless option.
So, make sure to include this delicious dish on your menu; it’s bound to steal the show! Looking for more dishes to serve alongside this rice? Here are some popular recipes from the website:
Crack Chicken Tenders
Crack Chicken Tenders – CRAZY good!! Chicken tenders seasoned with ranch, topped with cheese and wrapped in bacon. SO easy…
Steakhouse Pork Bites
Steakhouse Pork Bites Recipe – hands down the BEST pork tenderloin I’ve ever eaten! Only 4 ingredients and ready to…
Cracker Barrel Grilled Chicken Tenders
Cracker Barrel Grilled Chicken Tenders – super simple 3-ingredient marinade that tastes just as good as the restaurant. Italian dressing,…
Morton’s Steakhouse Marinade
Morton’s Steakhouse Marinade – recipe from the famous steakhouse. Garlic, thyme, cayenne pepper, soy sauce, Worcestershire sauce, oil, lime juice,…
Rice Pilaf
Equipment:
Ingredients:
- 2 Tbsp olive oil
- ½ cup orzo
- 1 cup long grain rice
- 3 cups unsalted chicken broth
- ¼ cup unsalted butter
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ½ tsp onion powder
- 1 tsp parsley
Instructions:
- Rinse rice in a fine mesh strainer.
- Heat olive oil in a large skillet over medium-high heat. Add orzo and long grain rice to the pan and cook until golden brown.
- Add chicken broth, butter, salt, garlic powder, black pepper, paprika, onion powder, and parsley. Stir well.
- Bring to a boil. Reduce to medium-low heat and cover the pan with the lid. Simmer about 15 minutes,until the rice and pasta are tender and the liquid is absorbed. Fluff the rice with a fork and garnish with parsley.
Notes:
- Do I have to rinse the rice? Rinsing the rice removes excess starch and helps the grains remain separate. It may be sticky or gummy if you don’t rinse the rice.
- I use long-grain white rice. You can substitute jasmine rice or basmati rice.
- Can I use brown rice? I am sure that you can, but I have not tried this recipe with brown rice, so I can not say what modifications need to be made.
- Brown rice requires more cooking liquid and takes longer to cook.
- I suggest low-sodium or no-salt chicken broth.
- You can substitute vegetable broth or water.
- Variations/Additions:
- celery
- carrots
- mushrooms
- almonds
- dried fruit
- apricots
- raisins
- currants
- Add your favorite protein for an easy main dish.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
This is how I make my rice, except that I use Basmati brown rice, and vermicelli instead of orzo. The Basmati looks like white rice, but healthier. I also add just enough lemon juice to give it a little extra flavor.