Quick And Easy Rice Pilaf Recipe
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This flavorful rice pilaf is the perfect addition to your lunch or dinner table. It’s easy, tasty, and packed with the savory goodness of tender, fluffy rice and crunchy veggies sauteed in butter and then simmered in chicken broth. It’s got that toasty, golden perfection that’s impossible not to love.
Rice pilaf has always been one of my family’s favorite steakhouse sides. The last time we had it at a restaurant, my eldest requested that I try to recreate it at home, and so here we are. I was surprised at how easy it is to make – it’s a one-pan wonder that uses simple, everyday ingredients and requires minimal prep and cooking time.
I serve it alternately with sides like garlic mashed potatoes or parmesan potatoes if I want to serve a hearty meal, whether at family dinners or parties and gatherings. Rice pilaf also goes great with a wide range of entrees, whether it’s chicken, pork, beef, or seafood. It’s delicious with grilled meats, too.
Why You’ll Love This Recipe
- Quick and easy: Ready in just a little over 30 minutes, it’s the perfect side for busy weeknights or last-minute dinners.
- Simple ingredients: Made with pantry staples, you probably already have everything you need to make this delicious side dish at home. Nothing fancy needed here!
- Budget-friendly: Skip the restaurant and make this delicious side at home for a fraction of the cost.
- Party-perfect: With its golden brown rice and bursts of color from red bell peppers and fresh parsley garnish, this dish tastes amazing and is visually appealing – perfect for party and holiday spreads.
- Customizable: Add your favorite spices, veggies, or proteins to make this recipe your own.
- Versatile: Pair it with baked or pan-fried chicken cutlets for a simple lunch or dinner, or enjoy it with a juicy steak for holidays and special occasions.
How to Make Rice Pilaf
Rice pilaf has that steakhouse-inspired charm that’s hard to resist. I added bell peppers just like the one from Longhorn Steakhouse, but my homemade version delivers a richer, more savory flavor that everyone loves. The rice is sauteed in butter before it’s simmered in broth for that beautiful golden color and delicious toasty flavor. The best part? It’s ready in just 35 minutes!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: For sauteing the onion, red bell peppers, and rice. Use unsalted butter since we will be adding salt separately.
- Onion: I recommend finely chopped yellow onions for this recipe. Peel the onion, cut in half, lay flat side down on the cutting board, and cut into three pieces. Turn it so it’s horizontal to you and cut across into smaller pieces.
- Red bell pepper: Adds a hint of sweetness, color, and texture to the dish.
- White rice: Use long-grain rice if you want to recreate the same taste and texture from Longhorn Steakhouse. It doesn’t clump and stays fluffy, too.
- Fresh garlic
- Chicken broth: The rice and vegetables are simmered in chicken broth for added flavor and to keep it moist while cooking.
- Salt and pepper
- Fresh parsley: Used as a garnish.
Step-By-Step Instructions
This fluffy rice pilaf is a mix of beautiful colors of golden rice, red pepper, and green parsley, with all the comfort food flavors we love. It’s hearty, flavorful, and oh-so-good! It’s a breeze to make, too – just follow the 5 simple steps below to make a side that’s simple enough for home meals, but special enough for entertaining.
Step 1: Prep the rice
Rinse the rice under cold water and drain well.
Step 2: Saute the veggies
Melt the butter in a medium skillet over medium-high heat. Add the chopped onions and bell pepper to the pan and saute for 2 minutes, until tender.
Step 3: Add the rice
Add rice to the pan and toss to coat thoroughly with butter. Continue sauteeing for 5 minutes. This step helps make sure that the rice gets that perfect golden color and toasty nutty flavor.
Step 4: Simmer in broth
Add minced garlic to the rice and season with salt and pepper. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and cover the pan with a lid. Simmer for 15-20 minutes or until the rice absorbs all the liquid and finishes cooking through.
Step 5: Garnish and serve
Fluff the rice with a spatula or fork and garnish with chopped parsley. Serve warm.
Substitutions
Missing some ingredients or prefer to use alternatives? Work with what you have on hand or follow the substitution tips below to make this tasty recipe work for you.
- Butter: For a dairy-free option, use avocado, olive oil, or any other neutral oil.
- Onion: Replace with white onion for a sharper taste, red onion for a sweeter note, or shallots for a milder flavor.
- Red bell pepper: Use green, yellow, or orange bell peppers for a slightly different flavor. For a spicier kick, add diced poblano or jalapeño peppers.
- White rice: Use basmati or jasmine rice for a more aromatic twist, or substitute with cauliflower rice for a low-carb option.
- Fresh garlic: No fresh garlic on hand? Use ¼ teaspoon garlic powder per clove or roasted garlic for a sweeter, more mellow flavor.
- Chicken broth: Use vegetable broth for a vegetarian version or beef broth for a richer flavor. In a pinch, try water with a bouillon cube.
- Fresh parsley: Garnish your rice pilaf with dried parsley (1 teaspoon dried = 1 tablespoon fresh), fresh cilantro, chives, or green onion tops.
Expert Tips
- Wash the rice thoroughly: Wash the rice thoroughly to make sure it cooks up fluffy and light. Removing excess starch is key – place the rice in a fine-mesh sieve and rinse under cold running water until the water is clear. Allow the rice to drain completely to get rid of any extra moisture. While it drains, you can move on to sautéing the vegetables.
- Cut the veggies in uniform-sized pieces: Dice the onion and bell pepper into evenly sized pieces. This helps them cook uniformly and makes sure that the flavors are well-balanced throughout the dish.
- Don’t over-stir: Once the broth is added, avoid stirring the rice too much. This helps prevent it from becoming sticky.
- Cover tightly: Use a tight-fitting lid to trap steam, ensuring the rice cooks evenly. Avoid lifting the lid during cooking.
- Let it rest: After cooking, let the rice rest for 5 to 10 minutes with the lid on. This allows the steam to redistribute, making the rice fluffier.
- Fluff with a fork: Use a fork to gently fluff the rice instead of a spoon, which can crush the grains.
How to Store This Recipe
Transfer leftover rice pilaf into an airtight container and keep in the fridge for up to 4 days. To freeze, place rice in freezer-safe bags or containers, press out as much air as possible to avoid freezer burn, and store in the freezer for up to 1 month.
To reheat, warm a bit of butter or oil in a skillet over medium heat, then add the pilaf and stir until heated through. If it seems dry, add a splash of water or broth to restore moisture. Thaw frozen rice pilaf overnight in the fridge before warming.
What to Serve with Rice Pilaf
This versatile side dish is delicious with many meat entrees. We love it with bacon-wrapped filet mignon, roasted turkey, and honey mustard salmon. For more casual meals, we enjoy a serving with air fryer pork chops or parmesan crusted chicken.
More Easy Side Dishes To Try
- Slow cooker mashed potatoes
- Creamy pumpkin pasta
- Broccoli casserole with Ritz crackers
- Cranberry chicken salad
- Slow cooker broccoli cheddar soup
If you make this rice pilaf, please leave a review to share your experience with others!
Tender And Fluffy Rice Pilaf Recipe
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 1 cup long-grain white rice
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- 2 tablespoons fresh parsley minced for garnish
Instructions
- Rinse the rice under cold water and drain well.
- Melt the butter in a medium skillet over medium-high heat. Add the chopped onions and bell pepper to the pan and sauté for 2 minutes, until tender.
- Add rice to the pan and toss to coat thoroughly with butter. Continue sautéing for 5 minutes.
- Add minced garlic to the rice and season with salt and pepper. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and cover the pan with a lid. Simmer for 15-20 minutes or until the rice absorbs all the liquid and finishes cooking through.
- Fluff the rice with a spatula or fork and garnish with chopped parsley. Serve warm.
Notes
- Wash the rice thoroughly to make sure excess starch is removed and it cooks up fluffy and light. Place the rice in a fine-mesh sieve and rinse under cold running water until the water is clear. Allow the rice to drain completely to get rid of any extra moisture. While it drains, you can move on to sautéing the vegetables.
- Dice the onion and bell pepper into evenly sized pieces. This helps them cook uniformly and makes sure that the flavors are well-balanced throughout the dish.
- Once the broth is added, avoid stirring the rice too much. This helps prevent it from becoming sticky.
- Use a tight-fitting lid to trap steam, ensuring the rice cooks evenly. Avoid lifting the lid during cooking.
- After cooking, let the rice rest for 5 to 10 minutes with the lid on. This allows the steam to redistribute, making the rice fluffier.
- Use a fork to gently fluff the rice instead of a spoon, which can crush the grains.
