This rice pilaf is one of my favorite side dishes to make because (1) it’s super easy to do, (2) packs lots of flavor, thanks to the highly seasoned broth mixture, and (3) there’s a 99.9% chance I already have all of the ingredients on hand. I’m one of those home cooks that have a spice rack and a spice drawer. I am typically preparing dinner for 3 adults, so I tend to get 5-6 servings out of this recipe.
For another easy rice dish, try my easy yellow rice.
Prep Time 5 minutes
Cook Time 20 minutes
Serves 4-6
Ingredients
2 2/3 c low-sodium chicken broth
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/8 tsp paprika (I use smoked paprika too)
1/8 tsp onion powder
2 tbsp olive oil
1/3 cup orzo
1 cup long-grain white rice
Preparation
In a medium saucepan set over medium heat, add the olive oil. When the oil is hot, add the orzo and cook until brown, about a minute or so (this happens fast and the orzo will give off a nutty fragrance). Add the long-grain white rice and cook until it turns bright white (3-4 more minutes).
Meanwhile, in a 4-cup Pyrex measuring cup add the chicken broth, salt, garlic powder, black pepper, paprika, and onion powder. Microwave the broth mixture for 2 minutes on high right before pouring it into the rice.
Carefully pour the warm broth mixture into the skillet (it will violently bubble up, but it will settle down just as fast). Stir to combine, then once the mixture begins to simmer, reduce the heat to low, cover and cook for 20 minutes. Fluff with a fork, then serve your easy rice pilaf immediately.
Notes
If you would rather prep your broth on the stove, then in a medium saucepan set over medium heat, add the chicken broth, salt, garlic powder, black pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat until ready to add to the rice.