This Rice Pilaf is one of our dinnertime favorites! It’s quick and easy to make, plus goes great with so many different meals!
This is one of those side dishes I go back to time and time again. It’s a great when you have a few dinners planned during the week that you can serve with rice because it makes 8 (ample) servings and keeps well in the refrigerator for a few days. I can make this side dish for Sunday dinner, when I have more time to cook and then can use it for dinner through Wednesday.
A quick reheat in the microwave is all it needs when using on days two and after. Don’t you love dishes that can do double duty for more than one meal – I know I do! I especially love this one because it’s one of the dishes my hubby loves to make, so one less thing for this mama to do! Yay!
The second reason this recipe is made time and time again in our house is that it’s super flavorful and not bland like so many rice dishes I’ve made before. It only has 2 Tbs. of butter, but you’d think it used more consider how rich and buttery is it. The onion and garlic just give it a little something extra and because they’re not too overpowering, this dish works well many different types of cuisine: American (grilled chicken anyone?), Asian, Indian or Mexican.
I hope you give this recipe a try and see how it can help cut down on your weekday dinner prep!
- 4 cups low sodium chicken broth
- 2 Tbs.unsalted butter
- 2 cups long grain, white rice
- 2 Tbs. garlic, minced
- 1 small red onion, diced (about ½ cup)
- Pre-heat the oven to 350 degrees.
- Place a large pot over high heat add the chicken broth and bring to a boil.
- Meanwhile, on another burner place an oven-safe dutch oven over medium-high heat and add the butter. Once it's melted, add the onion and garlic and stir for about 1-2 minutes.
- Then add the rice and stir to coat. Continue stirring off and on for a few minutes, until rice is slightly toasted. Carefully pour in the boiling chicken broth and give the mixture a good stir.
- Cover the dutch oven and bake for 20 minutes. Remove from the oven and let rice sit for 1-5 minutes covered. Remove the lid, fluff with a fork and serve! **Please be careful when removing the lid and be sure to use an oven mitt. The top will be hot and a lot of hot steam may escape.