Rice Pilaf

5 from 7 reviews

This rice pilaf is made with orzo pasta, long grain white rice, onion, garlic, chicken broth, and just a little salt. It's a super easy recipe that makes a fantastic side dish for chicken, beef, pork, seafood, and more! Best of all, the rice turns out perfectly fluffy and flavorful in about 30 minutes!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 222kcal

Author: Angela Latimer

Ingredients

2 tablespoon butter
½ cup orzo pasta (uncooked)
½ cup onion (diced)
2 cloves garlic (minced)
½ cup long grain white rice
2 cup chicken broth
½ teaspoon salt
1 tablespoon chopped parsley (optional garnish)

US Customary - Metric

Instructions

Rinse your rice under cold water for a few minutes until the water runs clear. Set aside.
Meanwhile, melt the butter in a large skillet over medium-low heat and add the orzo pasta. Cook, stirring occasionally, until the orzo turns golden brown.
½ cup orzo pasta, 2 tablespoon butter
Add the onion and saute for 3-5 minutes or until translucent, then add the garlic and cook for 1 minute more.
½ cup onion, 2 cloves garlic
Add the white rice, chicken broth, and salt to the pan and stir to combine. Increase the heat to high and bring it to a boil.
½ cup long grain white rice, ½ teaspoon salt, 2 cup chicken broth
Once boiling, reduce the heat to low, cover, and let simmer for 10 minutes.
After 10 minutes have passed, turn off the heat and let your rice pilaf sit covered for another 10 minutes as the pasta and rice continue to cook.
Use a fork to fluff the rice pilaf before serving. Garnish with fresh chopped parsley if desired.
1 tablespoon chopped parsley

Notes

Rinsing the rice is optional, but it yields the fluffiest, tastiest results.
Add a bouillon cube to the boiling chicken broth if you want a robust chicken flavor. If you do, I recommend omitting the extra salt because there is plenty in the bouillon cube.
Any long-grain white rice will do; my favorites are Jasmine and Basmati rice.
Fresh herbs like parsley, cilantro, chives, and even mint, make an excellent addition to this rice pilaf if you want to add a little extra flavor.
To store: Cooled leftovers can be put into an airtight container and refrigerated for up to 4 days.
To freeze: Once the leftovers have cooled, place them in a heavy-duty freezer bag and squeeze the air. Seal it tightly, and your rice pilaf will keep well frozen for up to 3 months.
To reheat: Reheat your rice pilaf in the microwave or stovetop over medium-low heat until warm. Add a splash of broth to keep it from drying out.

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