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
Cook’s Tips:
- 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).
Variations:
- 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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Rice Pilaf
This Rice Pilaf recipe is perfect with anything from chicken to fish and makes a great change from plain white rice.
Ingredients
- 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
Instructions
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Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
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Add the garlic clove and rice and stir until coated with the butter.
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Increase the heat to medium-high.
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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.
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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.
Jas says
03/17/2019 at 7:35 PMLove this, I make it often.👍🍚
Erren's Kitchen says
03/18/2019 at 10:11 AMI’m glad you like this recipe Jas!
Polly says
01/14/2019 at 8:07 PMLOVE this!
Erren says
01/15/2019 at 1:34 PMAwesome! LOVE comments like this! 🙂
Jacki says
10/17/2018 at 7:28 PMI’m going to make this tonight. Do I need to rinse the rice first? Can I use dried parsley?
Jacki says
10/17/2018 at 7:22 PMI’m making this tonight. Do I have to rinse the rice first? Can I use dried parsley?
Erren says
10/17/2018 at 7:27 PMNo need to rinse the rice and dried parsley will do in a pinch, but fresh is always best.
Jacki says
10/17/2018 at 7:30 PMThanks! Looking forward to trying this dish.
Erren says
10/17/2018 at 7:31 PMHope you like it! 😊
Sonia Jambor says
10/10/2018 at 1:29 AM👍
Tammh says
08/23/2018 at 1:41 PMThis is the perfect rice Pilaf! Thank you!
Erren says
08/23/2018 at 1:46 PMThat’s wonderful to hear! 😊
Kali says
08/13/2018 at 12:22 AMI loved it! Just made it for dinner tonight using the veggie stock option. When I read the ingredients I honestly thought it might turn out a little bland and that I’d have to dress it up a bit, but it was perfect as is. Adding this as a permanent item in my list of sides! Thanks for the recipe!
Erren says
09/01/2018 at 10:02 AMHi Kali, I don’t know how this comment got missed! I’m so glad you enjoyed it! We love it in my house and the simplicity is what makes it so great!
Ellie says
07/03/2018 at 2:00 AMThanks for the recipe!
Judith says
03/08/2018 at 1:38 AMI tend to purchase large onions so I only used one half. That being said, this recipe was a perfect side for my broiled parmasan crusted Tilapia. Thank you for sharing.
Erren says
03/08/2018 at 8:40 AMWonderful, Judith! I’m so glad you enjoyed the recipe! 😊
Judy says
11/26/2017 at 8:19 PMThanks, Erren! Simple and delicious recipe. Made it last night and everybody remarked how good it was!
Erren says
11/26/2017 at 8:21 PMIt’s a favorite in my house. So glad you like it! 😁