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 pantries.
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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Let's Make Rice Pilaf
Ingredients
- 2 tablespoons unsalted butter
- 1 onion chopped
- 1 garlic clove peeled
- 1 cup converted rice (parboiled)* rice see recipe notes below
- 2 cups chicken stock
- 1 bay leaf
- a handful of fresh parsley chopped
- salt and pepper to taste
Instructions
- 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.
Tips + Notes
Nutrition Information:
Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.
Sandy says
I make this all the time using jasmine rice. Absolutely love it.
Erren's Kitchen says
Thank you, it’s such a great easy dish isn’t it? 🙂
kazy says
My apologies. Should have read it through to the end. I see where you say to discard the garlic AND the bay leaf. Sorry……
Erren's Kitchen says
No problem Kazy, I hope you enjoyed the recipe 🙂
kazy says
What do you do with garlic? You instructed to just peel it, not chop it, or mince it. And you can see it whole in the rice in your pictures. Supposed to eat around it? Discard it? When?
Carrie says
This Rice Pilaf was fantastic! My husband said it was one I must do again. It will be a staple in our home from now on.
Erren's Kitchen says
I love to hear this, thank you 🙂
Ryan says
My picky toddlers loved this rice! Thank you so much! I used vegan butter and vegan chicken broth and it was still so flavorful!
Erren's Kitchen says
That’s brilliant Ryan, so glad you could adapt the recipe for your needs and it was a success!:-)
Paulie says
Love this, so simple but so much better than just boiled rice. Amazing!
Erren's Kitchen says
Yes, sometimes the simple recipes really can impress, glad you liked my recipe
Robin says
Can I use my rice cooker?
Erren's Kitchen says
Hi Robin, I’m sure this recipe will work just as well in a rice cooker. Let me know how it works out for you 🙂
Tiffany says
Can confirm this works in a rice cooker. We did the steps up until the adding of the chicken broth, dumped all of it in the rice cooker and hit the “White Rice” button. Worked beautifully. And bonus for me, it got a bit brown on the bottom, but not crispy, just great flavor. We also minced the garlic, only because we didn’t realize we weren’t supposed to. It still turned out so great and I’ll probably just keep doing it that way. It was so good we made it two nights in a row.
Erren's Kitchen says
Wow, that sound great Tiffany! I’m glad you enjoyed it and adapted it so well 🙂
Marlene Burchill says
Beautiful, simple to make 10/10
Erren's Kitchen says
Hi Marlene, I’m so glad you liked this recipe!
Lyn. Freed says
How can i make this using cooked rice?
Erren Hart says
Hi Lyn. You can try sauteing the onions and garlic clove in butter and mixing it in. Other than that it really needs to cook in the stock.
Marlene Burchill says
Simple Lyn just follow the recipe as outlined. If your using cooked rice still add the bay leaf for flavour but reduce the cooking time – so you rice doesn’t become gluey
Good luck my girl
Marie says
I was not a fan of Fice Pilaf until I tried this recipe. This is now one of my favorite dishes. My husband loves it with chicken, fish or just about anything. Thank you for this recipe.
Erren's Kitchen says
I’m so glad you enjoyed it, Marie, Thank you for your feedback also!