3 Ingredient Easy Rice Pilaf
Next time you’re looking to jazz up your rice, give this Easy Rice Pilaf a try. This simple but deliciously recipe involves just three ingredients: long-grain rice, vegetable soup mix, and chicken bouillon cubes. 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!
A 20-Minute Trip Around The Globe
Rice is one of those fantastic ingredients that can turn a small meal into something really filling. If you’re anything like me, you’re always on the lookout for new ways to use it.
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 I decided this was definitely worth a try. Instead of just boiling it in water, you cook it in chicken broth or stock, which gives it a fantastic flavor boost!
Then, you can get creative! Add some meat, throw in your favorite spices, or mix in some tasty veggies. Rice pilaf is a very versatile side dish recipe, and you can serve it alongside any main course, like Steak Kabobs in the Oven or roast chicken.
Ingredients Needed To Make Rice Pilaf
- Dry rice
- Vegetable soup mix
- Chicken bouillon cubes (or broth)
Recipe Notes for the Perfect Pilaf
- Rice Varieties: While long-grain white rice is the standard, feel free to swap it out for what you have on hand. Jasmine, basmati, or even a wild rice blend work beautifully. Just keep an eye on your cooking times, as brown or wild rice will need a bit more water and a longer simmer to get tender.
- Vegetarian Friendly: Making this dish meat-free is simple! Just substitute the chicken bouillon or broth with vegetable broth. You’ll still get all that savory goodness from the vegetable soup mix.
- Veggie Add-ins: You can easily bulk this up by adding peas, diced carrots, chopped celery, or sautéed mushrooms. For the best flavor, sauté your veggies in a little butter or olive oil right in the pot before you add the rice and liquid.
- Flavor Boosters: If you want to take the seasoning a step further, try adding a pinch of paprika, turmeric, or even a little cayenne pepper for a tiny bit of heat. A sprinkle of fresh parsley or chopped green onions at the end adds a lovely brightness to the dish.
- The Finishing Crunch: To really dress this up, try topping your finished bowl with toasted sliced almonds, walnuts, or pine nuts. If you’re dealing with a nut allergy, sunflower seeds or pepitas give you that same satisfying crunch without the worry.
How to Make Easy Rice Pilaf
1. Combine the Basics
Place your uncooked long-grain rice, the packet of vegetable soup mix, and your chicken bouillon cubes into a small saucepot. Add 3 cups of water.
2. Bring to a Boil
Place the pot over medium heat. Give it a stir every now and then to help the bouillon cubes dissolve and to make sure the soup mix is well distributed.
3. Simmer and Cover
As soon as it reaches a boil, reduce the heat to low and put a tight-fitting lid on the pot. Let it simmer for about 15 minutes. You’ll know it’s ready when all the water has been absorbed.
4. The Finishing Touch
Remove the pot from the heat. If you want a pop of color, stir in some fresh or dried parsley, then give it a good fluff with a fork. Serve it up warm alongside some green beans and roast chicken for a complete, low-stress meal!
Fluff it up a bit and enjoy!
How To Store Rice Pilaf
Store cooled rice pilaf leftovers in an airtight container in the fridge for up to 4 days. Simply reheat leftovers in the microwave.
You may also enjoy these sensational rice dishes:
- Cheesy Chicken And Rice (Crock Pot Version)
- Chicken With Fried Rice
- Hot Buttered Sweet Rice
- Chicken and Wild Rice Casserole
- Chicken Teriyaki with Brown Rice
- Slow Cooker Fiesta Chicken & Rice
Ingredients
- 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
Instructions
- Place all of the ingredients in a small saucepot and stir.
- 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.
This is one for the monthly food ministry recipe sheet! I used generic brand veg mix and it worked just as well. They always get rice in commodities in this area as well as from food pantries. AND IT IS SO EASY and E
Oh my goodness, I am so glad that this recipe will work in your recipe sheet Cheryl!! I hope that they all like it, it is really easy to make and is so good.
Sounds good to me I will have to try it
I hope you enjoy it Delbert!!
I make pilaf all the time, like soup idea for additional/different flavor. I always fry the dry rice for a few minutes in a 1/2 tsp of olive oil first, gives the rice a nutty flavor. Since I have everything on hand, this will be tonight’s carb…..
Oh what a good idea to fry the white rice for a few minutes. I also use the oven to cook my rice. I cover my guardian ware with the rice ingredients and bake along with the chicken. easy peasy
Do you think you could substitute with brown rice?
You can make it with brown rice, for certain. You need to increase the liquid a bit, and cook for about 40 minutes. I substitute brown rice for white all the time! 🙂
Great to know, thank you!
I just bought a new rice cooker. I can throw it all in it. Let it do the work!
I was just about to ask if I could put this in my rice cooker. I can’t make rice without it to save my life!
I like that idea. I am wondering if you can use 2 different flavors of soup mix to change the flavoring of the pilaf when you double the recipe.
Is it the veg soup packet or the veggy dip…thank you Christy