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rice pilaf in pan close up

Easy Rice Pilaf Recipe

This Easy Rice Pilaf Recipe is made with everyday, budget-friendly items you are bound to already have in your pantry. Packed with loads of herbaceous flavor, once you taste this super side dish, you will ditch that rice packet and never look back. 
Course Side Dishes
Cuisine American, American Classic, Greek/ Mediteranean
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 People
Calories 233kcal
Author Diana Reis


  • 10" or 12" Skillet


  • 2 Cup Long Grain Rice
  • ¼ Cup Broken Spaghetti A dime sized bundle of straight noodles. Orzo or other small noodles work well also.
  • 3 tablespoon Butter Salted
  • 1 Tbsp Olive Oil extra virgin
  • ½ Yellow Onion Finely Diced
  • 1 tablespoon Garlic Minced or Pressed
  • 1 tablespoon Parsley Chopped Fresh or ½ tablespoon Dry
  • 4 Cups Chicken Broth Bouillon and water if prepared broth unavailable.
  • ½ teaspoon Black Pepper


  • Start by heating a large skillet on medium/low heat.
  • Finely dice the yellow onion. Mince or press the garlic, and roughly chop the fresh parsley.
  • Add butter and olive to the hot pan. Then add onions. Let the onions cook until they are translucent stirring occasionally.
  • Add the minced garlic and parsley. Then stir into the softened onions and let them warm through.
  • Add 2 cups of rice and a small bundle of uncooked spaghetti broken into one inch pieces.
  • Stir the rice and noodles into the cooked vegetables and get them coated with butter and olive oil. Let the rice and noodles toast in the pan for about 2 minutes.
  • Add 4 cups of chicken broth. Give the rice a gentle stir. Bring the liquid to a low simmer. Put a lid on the and lower the heat.
  • Let the rice cook on low for 15-18 minutes. Turn the heat off and let the rice sit with the lid on for another 7-10 minutes. The residual heat will finish cooking the rice.
  • Fluff the rice with a fork and serve with your favorite Delicious by Design main course.


  • Always wait until the onion is mostly cooked before adding garlic. Garlic burns quickly and a little bit of burned garlic will turn a whole dish bitter.
  • It is important to read the package of bouillon to see how many cubes you need per cup of water. There are different brands and sizes of cube.
  • For this recipe, I break the bouillon cube up into the pan as I’m toasting the pasta so that it blends into the other ingredients just like seasoning. Then I add water.


Calories: 233kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 471mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg