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!
Made this tonight with orzo and long grain rice and it was so delish, my husband said it was the best rice pilaf he’s ever had. This will be my new go to.
I love this recipe I’ve been making it for years, really! 2016 is when I first discovered this recipe. It’s easy, nearly foolproof and It’s freaking fantastic!
Delicious – I made it twice and it was so good — the only problem I had was frying the rice. The first time I preheated the pan and olive oil over medium heat. A few of the grains turned bright white, but the rest remained translucent. I continued with the recipe and it was delicious. The second time I turned the heat higher. A few of the grains turned white but many of them burned. Any idea what I am doing wrong? Thanks!
It may be the type of rice or oil you are using. As long as it gets a nutty flavor after a few minutes it will add depth to the dish.
Thanks so much for the feedback and quick response – appreciate it!
Any time!
Excellent!!Made it for the fam and it was a hit!!
Love a good crowd pleasing dish!
Love this recipe! Made it last night as a side dish with salmon and fresh tomatoes. I sent a picture of it all to my daughter who’s away at college. She said she’d love to be able to eat that right now! 🙂
Now you know what to make when she visits -perfect!