Leave the boxed rice on the shelf! Homemade Rice Pilaf is so easy to make and flat out better for you than boxed rice mixes. I love that I have complete control over the ingredients and know exactly what is in this versatile side dish.
I make rice pilaf quite often. It is easy to make and goes with any protein. I especially love it with one of my favorite fish recipes, Tilapia and Mango Salsa, but on those days when I’m too busy to prepare dinner, I’ll pick up a rotisserie chicken and make my rice pilaf for a side dish. Even though I didn’t prepare a full dinner, it makes me feel good that I can at least put a little something fresh and homemade on the dinner table.
My husband LOVES rice. Seriously, y’all, he really loves it! It’s become a joke in our house just about every night when we sit down to eat he inevitably says “where’s the rice?” He cracks himself up. I, on the other hand, am not as big a fan of rice. It’s not the taste, the consistency. Any Zombieland fans out there? No? Well, then you probably haven’t heard that quote, but if you are ever in the mood for a campy movie, I suggest that one.
Anywho, back to the rice… I do love the flavors in this rice pilaf. The fresh veggies combine nicely with the nutty flavor of the rice and cooking in chicken broth adds another layer of flavor. It really does go nicely along side beef, pork, chicken, fish, or even all its own. It’s a winner! Let’s get started…
In a large, heavy bottomed stainless steel skillet, melt 2 tablespoons unsalted butter over medium heat. Saute 1/2 cup finely diced onion and 1 tablespoon freshly minced garlic for about a minute. Add in 1/2 cup slivered carrots and 1/2 cup frozen peas. Give it a stir and add 1 1/2 cups long grain rice. Cook until the rice is lightly browned. Browning the rice brings out a nice nutty flavor.
Pour in 3 cups chicken broth and stir to combine. Bring this mixture to a boil, cover with a tight fitting lid, and reduce the heat to a simmer. If you don’t have a tight fitting lid, place a kitchen towel between the lid and the skillet to ensure a good fit.
Simmer for 15 minutes until most of the liquid is absorbed. Check it at 15 minutes and give it a stir. Most of the liquid should be absorbed, but if you feel it is still too liquidy, place the lid back on and cook another 3-5 minutes. Remove from heat and allow to rest, covered, for at least 5 minutes.
After the rice has rested, give it a taste and add salt and pepper to your liking. It will definitely need seasoning at this point, so add a little bit of salt and pepper and give it a taste. Keep adding in a little at a time and tasting until the seasoning is just right.
Garnish with freshly chopped parsley and enjoy!
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- 3 tablespoons unsalted butter
- 1/2 cup finely diced yellow onion
- 1 tablespoon freshly minced garlic
- 1/2 cup slivered carrot
- 1/2 cup frozen peas
- 1 1/2 cups long grain rice, rinsed until water runs clear
- 3 cups chicken broth
- salt and pepper to taste
- Freshly chopped flat-leaf Italian parsley (garnish)
- Melt butter in a large skillet over medium heat.
- Saute 1/2 cup finely diced yellow onion and 1 tablespoon freshly minced garlic for about a minute. Add in 1/2 cup shredded carrot and 1/2 cup frozen peas. Give it a stir and add 1 1/2 cups long grain rice. Cook until the rice is lightly browned. Browning the rice brings out a nice nutty flavor.
- Pour in 3 cups chicken broth and stir to combine. Bring this mixture to a boil, cover with a tight fitting lid, and reduce the heat to a simmer.
- Simmer for 15 minutes until most of the liquid is absorbed. Remove from heat and allow to rest, covered, for at least 5 minutes.
- Give the rice a taste and add salt and pepper to your liking. Garnish with freshly chopped parsley and enjoy!