Easy Rice Pilaf

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Last Updated on December 4, 2024 by Kiersten

This easy rice pilaf recipe is customizable and can be on the table in less than 30 minutes. It’s the perfect solution for hectic weeknights and a great side dish for big summer cookouts.

In simple terms, rice pilaf is rice that is often cooked in some kind of broth with vermicelli or orzo pasta, vegetables and herbs that make it tasty.

Depending on your level of skill and patience, rice pilaf can range in complexity from extremely simple to Michelin star worthy side dishes.

Rice pilaf is one of those things where everyone has their own variation and way of making it.

I make this recipe at least once a week to pair with chicken, beef and pork dishes.

You Probably Already Have the Ingredients

Part of the reason I make this so often is that I always have the ingredients on hand.

1. Butter
2. Rice
3. Orzo
4. Onion
5. Chicken Broth

Replace the orzo with extra rice if you don’t have it.

If you don’t have broth, you can use chicken stock, bouillon, Better Than Bouillon…whatever you have on hand.

This recipe is so easy because it’s extremely forgiving and adaptable.

Easy Rice Pilaf Add Ins

This recipe is endlessly customizable. While it’s perfect just the way it is, it can also serve as a base for something else entirely.

Try adding in some of the following:

• Frozen peas and carrots
• Diced red bell pepper
• Chopped broccoli
• Chopped mushrooms
• Steamed green beans cut into 1″ pieces

Make This Easy Rice Pilaf Gluten Free

This rice pilaf is not gluten free as written due to the orzo.

To accommodate gluten free diets, replace the orzo with rice in equal proportions. Instead of using 1 cup of rice and 1 cup of orzo, you’ll just use 2 cups of rice.

Scaling The Recipe

Double all ingredients in equal proportions.

Easy Rice Pilaf Recipe

Ingredients:

• 2 cups uncooked white rice
• 2 cups orzo
• 1 medium onion, diced
• 4 cups chicken broth
• 1/2 stick butter
• 1 teaspoon salt (optional)

Instructions:

Melt butter in a medium pot then cook onions over medium heat until translucent.

Add the uncooked rice and orzo to the pot to brown for 2-3 minutes. Stir frequently to prevent sticking.

Add the chicken broth and bring to a boil. Turn the heat to down to a simmer and cover the pot with a lid. Simmer for 20 minutes until rice is tender. 

If you are using a natural bone broth or chicken stock instead, add additional salt to taste before serving. 

Storing and Serving Rice Pilaf

This easy rice pilaf can be served immediately or stored for reheating later.

If we’re hosting a big summer BBQ or holiday dinner, I’ll make one or two full-sized sterno trays the morning of the party and warm it in the oven at 325F a half hour before serving.

In the event the oven is occupied with baking or roasting, I will double the recipe and cook the pilaf on the stove in a large stock pot to serve immediately.

Store leftovers in an air-tight container for up to 5 days in the refrigerator.

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