This rice pilaf is ready in about 30 minutes and it's super easy to customize. Stir in whatever fresh veggies you have on hand, add your favorite seasonings, and serve it up with just about anything!
- 2 cups long grain white rice
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ¼ cup fresh minced parsley
Heat the oil in a large sauce pan over medium heat.
Once hot, add the rice and cook, stirring often, until browned. Stir in the onion and garlic and continue cooking for 2-3 minutes to soften the onions.
Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Turn off the heat and let the pan set, covered, for 10 minutes.
Remove the lid from the pan and fluff rice with a fork.
Stir in the parsley and serve.
You may swap the stock for any flavored broth or stock you prefer.
Adding frozen vegetables with the stock is a great way to amp up the nutrition and stretch this dish further.
Be sure to use long grain white rice for this recipe. Using a different type of rice may affect cook times.
Serving: 0.75cups | Calories: 234kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 466mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg