Perfect Rice Pilaf

Savor the simplicity of our Perfect Rice Pilaf. A foolproof recipe that guarantees a burst of flavor in every spoonful, making your weekly meal rotation irresistibly tasty!

Perfect rice pilaf on a plate.

A while ago, I shared a really delicious recipe for Greek Meatballs, and I mentioned that I served them with homemade rice pilaf. This is the recipe! If you’ve made pilaf before and it’s flopped, I’ve been there. However, I can assure you that this recipe will not disappoint. I’ve officially mastered making rice from scratch (instead of using a box mix)! For more perfect side dish recipes, try my Spanish Rice and Cilantro Lime Rice.

This rice pilaf recipe is irresistibly good! Every time I make it I get rave reviews. From young, old, picky, and adventurous eaters. It is certain to wow your crowd. It will become everyone’s new favorite side dish!

Recipe Ingredients

A pot with Rice Pilaf and a wooden spoon.
  • Garlic Powder: Provides a distinct, bold garlic flavor to the recipe.
  • Paprika: Adds a subtle warmth and complexity, along with a hint of smokiness to the dish.

See the recipe card for full information on ingredients and quantities.

How to Make Rice Pilaf

Step 1: In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.

Rice Pilaf ingredients in a saucepan.

Step 2: In a large skillet set over medium-low heat and add the olive oil.

Added olive oil to the large skillet.

Step 3: When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.

Vermicelli pasta and rice in a large skillet.

Step 4: Pour the warm broth mixture into the skillet and stir to combine. Once the mixture simmers, cover and cook for 15 minutes.

Step 5: Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.

Parsley added to the Rice Pilaf.

Step 6: Finally, fluff with a fork, serve warm and enjoy!

A plate with Perfect Rice Pilaf and a spoon on a table.

FAQs

Which vegetables can I add to this easy rice pilaf recipe?

Honestly, you can add in any veggies you prefer. Some of the vegetables I like to add in are carrots, celery, peas, mushrooms, or even bell peppers.

Can I cook this recipe in an Instant Pot?

If you are wanting to cook rice pilaf in your Instant Pot, check out my Instant Pot Rice Pilaf recipe!

Can I substitute a different type of pasta for orzo in this recipe?

Yes, you can replace the vermicelli or orzo with an equal amount of fideo pasta.

What kind of rice should I use for my rice pilaf?

Any long grain white rice is perfect for this recipe. Some I would recommend would be jasmine or basmati rice.

Storage Info

STORE the Rice Pilaf leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE it, place it in freezer-safe containers or bags and it will store for up to 2 months.

To REHEAT, you can use either the microwave or stovetop. In the microwave, sprinkle some water over the rice to keep it moist, then cover and heat. On the stove top, reheat over low heat with a splash of water or broth, stirring occasionally until everything has warmed through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Rice Pilaf served on a plate.

Perfect Rice Pilaf Recipe

Savor the simplicity of our Perfect Rice Pilaf. A foolproof recipe that guarantees a burst of flavor in every spoonful, making your weekly meal rotation irresistibly tasty!
4.75 from 209 votes
Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 293kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 2/3 cup low-sodium chicken broth
  • 1/3 cup unsalted butter
  • 1 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp paprika
  • pinch onion powder
  • 2 tablespoon olive oil
  • 1/3 cup vermicelli - or orzo
  • 1 cup long grain white rice
  • 1 tbsp fresh parsley - chopped

Instructions

  • In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
  • In a large skillet set over medium-low heat and add the olive oil.
  • When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
  • Pour the warm broth mixture into the skillet and stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
  • Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
  • Finally, fluff with a fork, serve warm and enjoy!

VIDEO

NOTES

-You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice.
-You can cut back the butter to 3 tbsp without it becoming sticky.
STORE the Rice Pilaf leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE it, place it in freezer-safe containers or bags and it will store for up to 2 months.
To REHEAT, you can use either the microwave or stovetop. In the microwave, sprinkle some water over the rice to keep it moist, then cover and heat. On the stove top, reheat over low heat with a splash of water or broth, stirring occasionally until everything has warmed through.

Nutrition

Serving: 6serving | Calories: 293kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 423mg | Potassium: 156mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    I LOVE this recipe. Yes…it is a perfect side dish, but frankly I love it just by itself and can almost eat the whole batch! I have also added sauteed mushrooms, or grated zucchini or sliced almonds just for fun. Of course, it is excellent when I add shredded roasted chicken to it as well but why “gild the Lily”. Thanks for sharing this!