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.
Eileen Simona says
Just tried this recipe and it’s a keeper for sure!! Love the flavor the bay leaf and garlic add. Very good! Thx for sharing 😋
Erren Hart says
That’s wonderful to hear, Eileen! This is one of our favorites too! Thank you for trying our recipe and for taking the time to leave your 5-star review! 🙂
Marilyn says
so quick and delicious!
Erren Hart says
Marilyn, this recipe is a favorite of mine so I’m glad to hear you enjoyed it too!
Holly Samuelson says
Easy and taste is spot on! I used basmati rice and was very happy with flavor, texture and ease!
Erren Hart says
Wonderful! It’s a favorite of mine. I make it at least once a week! I appreciate the feedback!
Shan says
Hi, can you substitute jasmine rice with cauliflower rice instead as we live a keto genetic lifestyle and I would love to try this recipe.
Erren Hart says
Hi Shan, this recipe is created for rice which will absorb the liquid as it cooks. Cauliflower does not look the same way. I couldn’t give you measurements to make it with cauliflower as I haven’t tested it myself. I wish I could be more help.
Cathy says
Absolutely loved this rice! The taste is not overwhelming but is delicious. It is made up of ingredients you already have in your pantry and it can be paired with anything and go perfectly. This is a must try!
Erren Hart says
I’m so glad you enjoyed it, Cathy. It’s a favorite in my house. I make it at least once a week.
DV says
This is my favorite rice! Thank you for sharing this!
Erren's Kitchen says
I’m glad you like it 🙂
Kelly L says
I would love to try this recipe! Looks delish!
I can’t find the converted rice in the US, is it a different name? And do you have instructions if I used a non parboiled rice?
Erren's Kitchen says
Hi Kelly, there are some notes under the recipe about the rice. It is par-boiled rice (Uncle Ben’s do converted rice, however, any rice is fine as long as it’s not a quick cook rice. I hope this helps 🙂
Wendy says
Very good and easy. Mild flavor would go with just about any meal. Loved it!
Erren's Kitchen says
Thank you Wendy, I’m glad you enjoyed it 🙂
Gary K says
This was very good and easy and that’s coming from someone who struggles with any rice dish but steamed. Followed closely but used 2 cloves so my wife and I could each have one to smoosh and eat. We had delicious rice without resorting to a package. This one’s a keeper for me.
Erren's Kitchen says
Thank you Gary, I love to hear this, so pleased you enjoyed it 🙂
Bhavesh says
Thanks for sharing this amazing rice pilaf recipe with all of us. I really like this recipe. Thanks for sharing this recipe with all of us.