This recipe for rice pilaf is a simple side dish that is a great alternative to plain white rice. Its mild chicken and garlic flavors make it a versatile and easy side for any supper.
This is my go-to side dish.
It’s quick, easy, full of flavor and adaptable too (you can add vegetables or meat to make it a one-pot meal)! It goes with anything from roast chicken to curry!
I love this rice pilaf with shrimp scampi because it’s mild, but it also adds depth to the dish without clashing with it.
Why this recipe works:
- The light flavor of the rice makes this the perfect side dish for almost any main meal.
- The ingredients in this recipe are very common and probably already in most people’s pantry.
It’s so easy to make and goes with so much! It’s perfect for those busy days when I pick up a cooked chicken for dinner and then just whip this up with some steamed broccoli. It’s so simple and so much better than getting a full take out.
This is also a great dish for children. I used to give it to my son with some steamed broccoli when he moved onto solid foods. He loved it (and still does).
Here’s How to make it:
Melt the butter in a medium saucepan.
Add the onions and cook until soft (about 5 minutes).
Add a garlic clove and the rice and stir until coated with the butter.
Add the stock (chicken or vegetable stock work best).
Add the parsley and a bay leaf.
Season with salt and pepper, raise the heat and bring to a boil.
As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender.
Serve and enjoy!
So next time you go to put the boxed stuff in your grocery cart, think twice. You can make this at home with all your own ingredients.
Other Side Dishes You’ll Love
- Once you set the stove to low heat, cover the pot and make sure to keep it covered. The steam helps to cook the rice.
- Don’t skip the step of letting the rice rest after it’s done cooking. The moisture will continue to seep into the rice.
- Long grain rice works best for this recipe. I always use Uncle Ben’s – I’m not being paid to say that – it’s really the only rice I use (the long cook variety – I never touch quick cook rice).
- Add cooked chicken and frozen peas to make this into a full meal.
- Swap out the chicken stock for vegetable stock to make this a vegetarian side dish.
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- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 garlic clove, peeled
- 1 cup long grain rice
- 2 cups chicken stock
- 1 bay leaf
- a handful of fresh parsley, chopped
- salt and pepper, to taste
- Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
- Add the garlic clove and rice and stir until coated with the butter.
- Increase the heat to medium-high.
- Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve.
Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.