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Awesome Rice Pilaf

Rated as 4.12 out of 5 Stars

"Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day."
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Ingredients

55 m servings 366 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  2. Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Footnotes

  • Cook's Note:
  • Be sure not to remove lid at all during cooking process until ready to serve.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 366 calories; 5.3 g fat; 71.1 g carbohydrates; 8.3 g protein; 11 mg cholesterol; 380 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about...

Most helpful critical review

I was a bit disappointed.... It smelled and looked great, but the taste was just so-so. Also a bit too mushy. I think if I made it again, I'd eliminate the canned peas. But all in all, it was...

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Newest

In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about...

Yes, this WAS awesome! Hubs and I both loved it! It's colorful, flavorful, and interestingly different from most rice side dishes. I did add the optional saffron and really would recommend no...

I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional, simple recipe. ...

I make this once a month just to change up the rice. It turns out perfect everytime, and the flavour is awesome!. I use basmatti rice, because that is usually what i have at home, and just use c...

Loved it but added chicken, tumeric, and ginger.

Smelled fantastic and was just as good tasting. I substituted cumin, curry and turmeric for the saffron, thyme and parsley. Also combined half royal rice mixture and half white rice for higher f...

This was very nice. I did not have any corn so had to leave it out. Served it with Tonkatsu and Tonkatsu sauce both from AR. Good dinner. I think that next time that I make this I will add s...

This was a very nice dish. Didn't have any saffron but it was lovely anyway. I served this with Korean Beef Bowl. The two dishes went so well together. Thanks for the recipe.

Really good. I was going to make fried rice but decided on this to accompany a baked lemon chicken dish instead. Followed the recipe but I had to omit the corn because one of my family doesn't e...