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!
Want to make this ahead of time for company. Would you suggest heating on stovetop or microwave?
I’d probably suggest microwave, although you could do the fried rice method on the stovetop. Non-stick skillet, medium-high heat, 3-4 minutes.
I made this last night as a side for chicken fajitas. My husband and I thought it was delicious. We’ve been married almost 40 years and he still doesn’t like to wander too far from what he grew up on. His mother was from the mountain and about every meal was meat and potatoes. So this rice recipe is something I can add to my list of things I can make that I know he likes. Thank you.
You are so welcome Tammy!
Hi want to make this for a group of about 15 people. Can I make it before – do you think it will taste the same? Looks good…Please let me know. Thanks.
We eat leftovers of this all of the time, and it tastes just as good!
This recipe was fantastic! Easy to follow and super tasty.
I admit to being pleased that I read the comments section before attempting this, because in New Zealand, the only vermicelli you see in shops is the Asian rice noodles. I was so confused reading the ingredients and trying to picture browning the noodle. The comments section cleared that up for me nicely.
Many thanks!
Glad you red those & that they helped! Thank you for saying that!
Hi Natalie!! Thank you so much for this simple, delicious recipe!! I used orzo, and the only modification was that I added some fresh chives on top along with the parsley. This will be my go-to side dish now, thanks again!! ?
You’re welcome. Thanks for stopping back and sharing 🙂
Making this for the third time right now – it’s AMAZING! My only question is how to keep it from sticking to the bottom of the pan.
I just made this recipe, but what I did instead of cooking on the stove. I put all the liquid ingredients in my rice cooker and let it get hot, mean while sauteeing the orzo and rice in a skillet following directions and then added it to the chicken broth and other ingredients in rice cooker! Turned out excellent. Also I added a little sauteed onion and mushrooms for added flavor! Loved it!!