Ready to eat in 20 minutes and using just 3 ingredients, this deliciously easy rice pilaf recipe is the definition of a simple, versatile, and tasty side dish.
Rice is a wonderfully filling meal stretcher and if you’re anything like me, you’re always looking for another way to use it! Enter rice pilaf. If you’re wondering what rice pilaf is, it’s a rice dish of South Asia, Central Asian, and Middle Eastern origin. It involves in or and then adding through meat, spices, or vegetables.
When I was shopping for my steak kabobs post, I tossed around an easy rice pilaf idea in my head. I instantly thought of vegetable soup mix and how flavorful it is. I wanted an easy rice pilaf recipe that didn’t have you going to the pantry for fifty thousand different herbs so decided this was definitely worth a try.
This simple but deliciously rice pilaf recipe involves just three ingredients: long grain rice, the aforementioned vegetable soup mix, and chicken bouillon cubes. The end result? Oh my goodness, we love it and I was right about the flavor. My only complaint from the kids was that I didn’t make enough, so next time I’ll be doubling this recipe so we can have some for later.
Rice pilaf is a very versatile side dish recipe and you can serve it alongside any main course, like steak kabobs or roast chicken.
- Dry rice (we’re using )
- A packet of vegetable soup mix
- A few chicken bouillon cubes
You can use chicken broth in place of the cubes if you like but I prefer bouillon cubes for budget reasons.
Place all of the ingredients (plus water) in a small saucepot.
Bring this to a boil over , stirring every now and then. Then reduce heat, cover, and simmer for about 15 minutes, or until all the water is absorbed.
Stir in some fresh or dried parsley if you would like or you can skip this step entirely if you’d rather.
Fluff it up a bit and enjoy!
It tastes delicious served with green beans and roast chicken!
Store cooled rice pilaf leftovers in an airtight container in the fridge for up to 4 days. Simply reheat leftovers in the microwave.
- You can use whatever rice you like in this side dish recipe: white rice, brown rice, jasmine rice, basmati rice, wild rice, or a wild rice blend… the choice is all yours.
- To keep this a vegetarian side dish, you can substitute the for vegetable broth.
- Here are some easy ways to customize and add some extra to your simple rice pilaf:
- Add in vegetables, like 1/2 cup of caramelized onion (cooked with minced garlic), peas, diced carrot, chopped pepper, chopped celery, or sautéed mushrooms. You’ll want to cook these vegetables separately either in or on the stovetop before adding them to the . Alternatively, cook them in the same saucepot before you add the and .
- Add a pinch of herbs or spices, like saffron, parsley, paprika, ground turmeric, cayenne pepper, or ground coriander.
- Serve your rice pilaf with dried fruit or nuts on top. For the , I recommend either raisins or chopped dried apricots. As for the chopped nuts, opt for walnuts, pine nuts, or sliced almonds. If you have a nut allergy, you can easily swap them for sunflower seeds or pepitas.
- Sprinkle some or on top.
You may also enjoy these sensational rice dishes:
- 1 packet vegetable soup mix I used Knorr 1 ounce pkg
- 3-4 chicken bouillon cubes plus 3 cups of water*
- 1 cup uncooked long grain white rice not instant
- Place all of the ingredients in a small saucepot and stir.1 packet vegetable soup mix, 3-4 chicken bouillon cubes plus 3 cups of water*, 1 cup uncooked long grain white rice
- Bring just to a boil over medium heat. Reduce heat to low and simmer. Cover and cook for 15 minutes or until all of the water is absorbed.
- Fluff with a fork and serve.
*3 cups of chicken broth may be substituted for the chicken bouillon cubes and water
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It is what you think about.”