This rice pilaf is one of my go-to side dishes. It’s buttery, fluffy and full of flavor. It’s the perfect companion to so many meals. I love serving it with a simple side of roasted bell peppers and smoked sausage for a quick and delicious dinner that feels special without much effort.
How to make it
Start by rinsing the rice. I put the rice in a bowl, cover it with water and swish it around with my hand. The water will turn cloudy. Pour it out and repeat this process about three times until the water runs clear. Drain the rice well and let it dry on a paper towel covered plate before cooking.
Heat a skillet over medium heat and melt the butter. Add the diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it in the butter. Let it toast for a few minutes, stirring frequently so it doesn’t burn.
Season with salt and pepper, then pour in the chicken broth. Stir, bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes.
Turn off the heat and let the rice sit, covered for 10 minutes. Fluff with a fork before serving.
Tips for the perfect rice pilaf
- Rinse the rice well – This removes excess starch and keeps the pilaf light and fluffy.
- Don’t skip toasting – Toasting the rice in butter adds extra flavor and keeps the grains from clumping together.
- Let it rest – The 10-minute resting period after cooking helps finish steaming the rice for perfect texture.
This rice pilaf is so easy to make and elevates any meal. Pair it with roasted bell peppers and smoked sausage for a complete, flavorful dinner that everyone will love!
Rice Pilaf
Buttery, fluffy rice pilaf cooked with onion, garlic, and chicken broth. It’s the perfect easy side dish for any meal.
Ingredients
- 2 tbs butter I use salted
- 1/2 yellow onion diced
- 3 garlic cloves thinly sliced
- 1 cup jasmine rice rinsed and dried
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup chicken broth
Instructions
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Rinse the rice until the water runs clear, about three times. Drain well and let dry.
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Heat a skillet over medium heat. Melt the butter and cook the onion for 5 minutes until softened.
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Add the garlic and cook for 30 seconds.
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Stir in the rice and toast for a few minutes, stirring frequently.
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Add salt, pepper, and chicken broth. Stir and bring to a boil.
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Reduce heat to low, cover, and cook for 15 minutes.
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Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.