Easy Rice Pilaf

Closeup of rice pilaf with wooden spoon.

5 from 2 votes

A simple and incredibly flavorful side dish, this rice pilaf is made in one pot or skillet and ready in 30 minutes! The savory and buttery taste pairs perfectly with any meal! No more boring rice!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings: people

Calories: 119kcal

Author: Amanda Mason

Ingredients

2 ½ Tablespoons butter, salted or unsalted
1 ½ Tablespoons onions, finely chopped
1 cup long grain rice, uncooked
¼ teaspoon Tabasco Sauce
1 ½ cups chicken broth
2 bay leaf

Instructions

Melt the butter over medium-high heat in a large skillet.
Sauté the chopped onion in the butter for 1-2 minutes.
Add the rice and sauté for 2-3 minutes until well covered.
Add the chicken broth, Tabasco Sauce, and bay leaves and bring to a boil.
Cover with a lid and reduce the heat to low and cook for 30 minutes until done.
Fluff with a fork and allow to rest for 3-5 minutes and then serve.

Notes

For best results, rinse and drain the rice in a strainer before adding to the skillet to sauté. This rinsing process removes excess starch which helps prevent it from sticking and becoming mushy.
If it still has a bit of a crunch after the 30 minutes of cooking, add a bit more chicken broth and continue to cook covered for 10 more minutes. This allows more steam to finish the cooking process. This is especially true if you are using wild or brown version.
Once done, use a fork to fluff before scoping it out with a spoon. This allows air and spacing when fluffing to help with the separation.
Keep leftovers stored in a covered container in the refrigerator for up to 4-5 days. Place in the microwave to reheat until warm.
You can also freeze this recipe. Once it has cooled, place the rice in a freezer safe bag or container for up to 3 months. When ready for use, thaw the container in the refrigerator and then warm on the stovetop of in the microwave.

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