Rice Pilaf Recipe

Name: Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 tablespoons butter; 1 ½ cups rice (not instant); ¼ cup red bell pepper, diced; ¼ cup onion, diced; 1 garlic clove, minced; 3 cups chicken broth; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; 1 pinch saffron; 1 bay leaf

Servings: persons

4 tablespoons butter
1 ½ cups rice (not instant)
¼ cup red bell pepper, diced
¼ cup onion, diced
1 garlic clove, minced
3 cups chicken broth
½ teaspoon dried parsley
¼ teaspoon dried thyme
1 pinch saffron
1 bay leaf

1
In a large heavy skillet melt the butter.
2
Saute the rice in butter for at least two minutes and then add the red pepper, onion, and garlic; continue to saute until onions are translucent.
3
Transfer the rice mixture to a pot and add the chicken broth.
4
Bring to a boil over med high heat.
5
Add the parsley, thyme, saffron and bay leaf to the pot.
6
Finish cooking rice according to package instructions.
7
Discard bay leaf once the rice is done and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons butter, 1 ½ cups rice (not instant), ¼ cup red bell pepper, diced, ¼ cup onion, diced, and more.

Yes, Rice Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Pilaf

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