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!
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!
Table of Contents
Recipe Ingredients
- 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.
Variations
For a vegetarian version, swap out the chicken broth for vegetable broth.
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.
Step 2: In a large skillet set over medium-low heat and add the olive oil.
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.
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.
Step 6: Finally, fluff with a fork, serve warm and enjoy!
FAQs
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.
If you are wanting to cook rice pilaf in your Instant Pot, check out my Instant Pot Rice Pilaf recipe!
Yes, you can replace the vermicelli or orzo with an equal amount of fideo pasta.
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.
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Perfect Rice Pilaf 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!
This sounds delicious! Would it work to double the recipe?
Yes!
Hi You mentioned for this recipe to make sure the rice turns bright white, what do you mean?
For long grain white rice, it will look slightly translucent as it cooks, then it will turn bright white (like a piece of paper). Hope that helps!
I totally just did. It was perfect. I used sliced toasted almonds and pistachios on top. O.M.G.
I have made this three times, and we LOVE it. I like the orzo also, but vermicelli is just broken up angel hair pasta. I like the orzo because it presents better in the recipe. Pasta is uneven when broken up.
Thank you for sharing this. It is my go to recipe now.
I use Fideo in my pilaf. Barilla has it. All it is is spaghetti cut up in small pieces. I also use Fideo in chicken noodle soup.
I am making your recipe again for the second time because it was so easy and so delicious!! Thank you ?
Vermicelli and orzo are not the same pasta.
You’re right. You can use either in this recipe, orzo was easier for me to find 🙂
I want to thank you. I’ve been with my guy for over three years now and no matter what I did I would never get his mother’s approval in the kitchen. Today I did. She absolutely loved the rice pilaf. It really made my day. Thank you so much. This really means a butt load to me.
Hey girl -this looks oh so good! Right up my alley!