This Rice Pilaf comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Let me tell you, this dish is a lifesaver on busy nights when you need something warm and comforting to serve.
The Perfect Ingredients for Rice Pilaf
Let’s break it down! Here’s what you’ll need to make this amazing rice pilaf:
- 1 ounce clarified butter: This is the secret ingredient for that buttery flavor. But if you want to skip it, regular butter works too!
- 2 ounces onion, small dice: You want these to cook down until translucent, making the dish aromatic!
- 1 ounce celery, small dice: Adds a lovely crunch and flavor.
- 1 ounce carrot, small dice: Because who doesn’t love a pop of color!
- 1 cup white rice: I recommend long-grain or basmati for the best texture.
- 2 cups stock (chicken, beef, fish, or vegetable): This enhances the pilaf, adding tons of flavor. You just can’t go wrong!
- 1/2 bay leaf: Just a little something to elevate the dish.
- Salt and pepper to taste: A couple pinches are all you need!
Ingredient Notes:
- Vegetable Substitutions: You can totally switch up the veggies based on what you have on hand. Bell peppers, peas, or even spinach would all work like a charm!
- Broth Variations: Use a homemade stock if you can! It makes everything taste so much better. If not, store-bought works just fine!
Let’s Get Cooking!
Ready to whip up this Easy Rice Pilaf? Let’s dive right in!
Heat the butter: In a medium saucepan over medium-high heat, add your clarified butter. You’ll know it’s ready when it melts and bubbles a little. (About 1-2 minutes.)
Add the veggies: Toss in your diced onion, celery, and carrots. Cook without browning them for about 3-5 minutes until they’re nice and softened and the kitchen smells amazing, seriously, it’s a game changer!
Get toasty: Add the rice to the vegetable mixture and stir frequently for about 1-2 minutes until the rice is lightly toasted and slightly translucent. You want to get those yummy bits off the bottom for maximum flavor!
Incorporate the stock: Slowly pour in your stock of choice while stirring occasionally. Add the half bay leaf and a couple pinches of salt and pepper. Bring it all to a boil!
Let it simmer: Once boiling, reduce heat, cover your pot, and let it cook for about 20-25 minutes. Check it when nearly all the liquid is absorbed, aim for that sweet spot where 95% is gone, but the rice is still tender to the bite.
Serve it up: Remove the bay leaf, fluff with a fork, and serve it as is or alongside your favorite protein!
If you loved this easy rice pilaf, be sure to check out my Broccoli Cheddar Rice, my Cajun Rice, or my Rice Patties!
Why This Recipe Works
Quick & Easy
This Easy Rice Pilaf comes together in under 30 minutes, making it perfect for those busy nights when you need to get food on the table fast!
One Pot
It’s made all in one pot, minimal cleanup required! Just a saucepan and a spoon, I’m here for that!
Budget-Friendly
Using accessible, everyday ingredients, this recipe is gentle on the wallet but loaded with flavor. You don’t need to sacrifice taste for cost!
Customizable
The ability to use whatever ingredients you have on hand is a game-changer. Don’t have carrots? Toss in some frozen peas. More of a veggie family? Add mushrooms in!
Comfort Food
This pilaf is comfort food at its finest, warm, rich, and loaded with flavors that remind you of home!
How to Serve This Rice Pilaf
Serving Suggestions
Serve this easy rice pilaf as a side dish with grilled chicken, beef, or roasted veggies. It pairs beautifully with so many main courses!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Pro tip: make sure to let it cool before sealing!
Reheating Instructions
You can reheat it in the microwave (about 1-2 minutes on high), or on the stove with a splash of chicken broth to keep it from drying out!
Freezer Friendly
Yes, it is! You can freeze it in airtight containers for up to 1 month. Just make sure to label them so you know what deliciousness awaits!
You might find yourself returning to this Easy Rice Pilaf recipe more often than you expect. Each spoonful is like a hug in a bowl! The best part is that you can keep experimenting with flavors and ingredients. There’s always something different to create. I love hearing how folks customize it, so drop me a comment and let me know your favorite variations!
And hey, while you’re here, remember that cooking should be fun. If this pilaf brings a smile to your face at dinner, then I’ve done my job right. Happy cooking, friends! And for more recipes, follow us on Pinterest.
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30-Minute Easy Rice Pilaf
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy rice pilaf that comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
- 1 ounce clarified butter
- 2 ounces onion, small dice
- 1 ounce celery, small dice
- 1 ounce carrot, small dice
- 1 cup white rice
- 2 cups stock (chicken, beef, fish, or vegetable)
- 1/2 bay leaf
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium-high heat, add your clarified butter and let it melt and bubble.
- Toss in your diced onion, celery, and carrots, and cook for about 3-5 minutes until softened.
- Add the rice to the vegetable mixture and stir frequently for about 1-2 minutes until lightly toasted.
- Slowly pour in your stock while stirring, then add the half bay leaf and season with salt and pepper.
- Bring it all to a boil, then reduce heat, cover, and cook for about 20-25 minutes until the liquid is mostly absorbed.
- Remove the bay leaf, fluff with a fork, and serve.
Notes
You can substitute any vegetables based on what you have on hand. Store leftovers in an airtight container for up to 3-4 days, and it can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg