Go Back
–+ servings
A plate of rice pilaf mixed with red bell pepper pieces and garnished with herbs.

Tender And Fluffy Rice Pilaf Recipe

Author: Jessica Haggard
This delicious, easy-to-make rice pilaf is a must-try. It’s a hearty side packed with all the savory goodness that you enjoy at restaurants. With only 10 minutes of prep and ready in no time, it's the perfect addition to your lunch or dinner table, or even to your party spread, and an ideal pair to your favorite mains like steak and any meat dish.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 241 kcal

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.
Serve: 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.
Store: Transfer leftover rice pilaf into an airtight container and keep in the fridge for up to 4 days, or in the freezer for up to 1 month. Reheat in a skillet over medium heat, then add the pilaf

Nutrition

Calories: 241kcalCarbohydrates: 41gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 777mgPotassium: 159mgFiber: 1gSugar: 2gVitamin A: 926IUVitamin C: 28mgCalcium: 31mgIron: 1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.