Easy Rice Pilaf

What is rice pilaf? Rice pilaf simply means that rice was cooked with broth, not water. It is different than a risotto for few different reasons, although both of them use broth in the preparation. In this easy rice pilaf, we add some common spices to give the pilaf extra flavor. As with most basic dishes, it is the perfect accompaniment to a meat or hearty vegetable dish. Sometimes, we just eat it plain.

RicePilaf1 + SocMedAMRicePilaf2RicePilaf3RicePilaf4 + SocMed PMRicePilaf6RicePilaf7

If you are like us, you get bored with making food the same way, day after day. Want to mix things up? Experiment with different broths, spices, fresh herbs, small bits of cooked vegetable or dried fruit. Shifting it from side dish to main feature also changes the whole feel of the meal. For this basic recipe we paired it with fish, but the sky is the limit!

Rice Pilaf
Prep time
Cook time
Total time
A rice pilaf simply means that it was cooked with broth, not water. Add spices to give it extra flavor and pair it with a meat, hearty vegetable, or just eat it plain.
Cuisine: Side
Serves: 4
  • 1 C. basmati rice
  • 2 C. vegetable stock
  • 1 tsp sea salt
  • ¼ black pepper
  • 1 yellow onion
  • 1 red pepper
  • 1 tsp red chili flakes
  • 1 Tbsp olive oil
  • 3 cloves garlic
  1. Cook the rice per the instructions on the bag; however, use broth instead of water.
  2. Chop the onion and the garlic together.
  3. Warm the oil in a pan over medium heat.
  4. Add the onion and cook until it becomes translucent, roughly 5 min.
  5. Next, add the bell pepper and garlic and cook for about two minutes.
  6. Mix in the rest of the ingredients, stirring well.
  7. Once the rice is cooked, add the onion mixture and thoroughly mix together.
  8. Serve as a side or the base of a dish.


About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

Leave A Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.