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If you’ve ever grabbed a box of Rice-A-Roni on a busy night, you’re not alone — I’ve done it too. But here’s the secret: you can make Easy Rice Pilaf from scratch in the same amount of time, using simple, fresh ingredients you already have. One skillet, no fuss, and buttery, savory flavor so good you might never go back to the box.
I’ll be honest — I used to keep those little boxes of Rice-A-Roni Rice Pilaf in my pantry all the time. They were quick, easy, and my family loved them. But one day, I turned the box over and looked at the ingredient list, and… well… let’s just say it wasn’t quite as “simple” as I thought. I started wondering if I could make my own version at home — something just as fast and flavorful, but with real, fresh ingredients I already had in my kitchen.
So I pulled out my skillet, melted some butter, toasted up the orzo until it smelled nutty and golden, and simmered it all with broth and herbs. The result? A rice pilaf that tastes just like (honestly, even better) the boxed kind — and no mystery ingredients. Now it’s a regular on our dinner table, and I feel good knowing exactly what’s in it. Plus, it’s just as easy, you can whip it up on a busy weeknight without breaking a sweat.
Pilaf Rice Ingredients
- Butter – Adds richness and helps toast the orzo for that signature nutty flavor. You can use olive oil if you prefer or need a dairy-free option.
- Orzo Pasta – This tiny pasta browns beautifully and gives the pilaf a delicious texture. Be sure to toast it – it’s a game-changer!
- Onion – Adds a savory base. Yellow or white onions work great, or even a shallot if that’s what you have on hand.
- Garlic – Fresh garlic brings out the best flavor, but pre-minced or jarred garlic can work in a pinch when you’re in a hurry.
- Long Grain White Rice – I love using long grain for a fluffy texture. Jasmine or basmati rice are great alternatives if you like a little more fragrance.
- Chicken Broth – Infuses the rice with flavor. Use low-sodium if you want more control over the salt level. Vegetable broth works too if you’re keeping it meatless.
- Fresh Parsley – Brings a pop of color and brightness. Dried parsley is a fine swap if that’s what you have in the pantry.
- Salt – Adjust to taste, especially if your broth is already salted. You can always add more at the end if needed.
How To Make Homemade Rice Pilaf
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
1. Toast the Orzo
In a large skillet over medium heat, melt the butter.
Stir in the orzo and cook until it turns golden brown, about 2 minutes. Keep it moving so it doesn’t burn — this adds a lovely nutty flavor.
2. Sauté the Onion and Garlic
Add the diced onion and cook until it becomes soft and translucent, about 2 more minutes.
Then stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to let the garlic brown.
3. Add Rice and Broth
Turn the heat to medium-high. Stir in the rice and chicken broth, making sure everything is well combined.
4. Season and Simmer
Add in the parsley and salt. Bring the mixture to a boil.
Then cover, reduce the heat to medium-low, and let it simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
5. Let It Rest & Fluff
Remove from heat and let it sit, covered, for about 5 minutes. Then fluff with a fork and garnish with a little more parsley if you’d like. Serve warm and enjoy!
Easy Rice Pilaf Recipe Variations
Herb it up: Add thyme, dill, or a bay leaf for extra depth.
Make it vegetarian: Swap chicken broth for vegetable broth.
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Add veggies: Diced carrots, peas, or bell peppers can go in with the onions.
Switch the grain: You can use brown rice, but increase the liquid and cook time accordingly.
Can I use brown rice instead of white rice in rice pilaf?
Adjustments for Brown Rice
Brown rice takes longer to cook than white rice and needs more liquid, but it adds a slightly nutty flavor and a bit more fiber!
Here’s what to change:
- Use the same amount of brown rice as white.
- Increase the broth to 2½ cups instead of 2.
- Simmer time: Extend the cooking time to 35–40 minutes, or until the rice is tender and the liquid is fully absorbed.
- Let it rest for 10 minutes (instead of 5) before fluffing — this helps the rice finish steaming and become nice and fluffy.
📝 Note: Long-grain brown rice works best here. Quick-cooking or parboiled brown rice will have different times, so check your package instructions and adjust accordingly.
Pilaf Rice Recipe Tips
- Don’t skip the orzo toast! It’s what gives this pilaf that signature flavor.
- If your broth is salty, hold back on the added salt until after it cooks – you can always adjust.
- Avoid Peeking While It Cooks! Resist the urge to lift the lid during the simmering time. Let it do its thing — lifting the lid releases steam and can leave your rice undercooked or unevenly cooked.
Recipe FAQs
Great question! Rice pilaf is sautéed first (usually with some butter, onion, and garlic), then cooked in broth instead of water. That extra step gives it a richer flavor and a slightly toasted, nutty note — so much more depth than plain steamed rice!
Long grain white rice is my go-to because it cooks up fluffy and separate. Jasmine or basmati also work beautifully and add a little extra aroma. I’d avoid short-grain rice here — it tends to be stickier and won’t give you that classic pilaf texture.
You can! Just skip the orzo and follow the same method, or replace it with broken-up vermicelli pasta. Make sure to toast the vermicelli or the rice. It won’t have quite the same texture, but it’ll still be delicious and flavorful.
Storing Pilaf Rice
Make Ahead: You can make this a day in advance. Reheat gently on the stove with a splash of broth or water to loosen it up.
Store: Leftovers keep well in an airtight container in the fridge for up to 4 days.
Freeze: Let the pilaf cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge and reheat on the stove or in the microwave.
What To Serve With This Recipe For Rice Pilaf
This rice pilaf is the kind of side dish that goes with just about anything — it’s like the little black dress of dinner! I love serving it alongside weeknight staples like baked chicken or even grilled salmon when we’re keeping things light. But if you really want to treat your people to something special, pair it with my Fontina Pork Chops. Oh my goodness — the creamy cheese, juicy pork, and this buttery rice together? Pure comfort on a plate.
It’s also delicious with roasted veggies or a fresh cucumber salad if you’re looking to keep things simple. You can truly dress it up or down depending on what’s in your fridge!
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Easy Rice Pilaf Recipe
Ingredients
- 2 tablespoons Butter
- ½ cup orzo pasta
- ⅓ cup onion, diced
- 2 cloves garlic, minced
- ½ cup long grain white rice
- 2 cups chicken broth
- 2 tablespoons fresh chopped parsley, (or ½ teaspoon dried parsley)
- ½ teaspoon salt, to taste
Instructions
- In a skillet, over medium heat, melt butter. Stir in orzo pasta and cook until golden brown, about 2 minutes.
- Add in the onion and cook until translucent, about 2 minutes. Then add garlic and cook for another 1 minute. Stir so that the garlic does not burn.
- Turn the heat up to medium-high and add the rice and broth. Stir to combine. Bring to a boil.
- Stir in the parsley and salt. Cover and reduce to medium-low. Simmer for 20 minutes, until the liquid has been absorbed and the rice is fluffy and tender.
- Remove from heat and let sit for 5 minutes. Fluff rice with a fork and garnish if fresh parsley if desired.
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Notes
- Do not peek at the rice while simmering. Keep the lid on the whole time. Lifting the lid causes steam to escape.
- Don’t stir the rice while it simmers. This activates the starch in the rice, giving you sticky rice.
- Let the rice stand after cooking. Keep the rice covered for 5 minutes after it is done simmering. It will continue to steam during this time, so you end up with perfectly fluffy rice.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This post was originally posted on April 4, 2017, and was updated on August 15, 2025, with new step-by-step image instructions.
Love the flavor of this rice, and the rice came out perfect. I may never use the box one again.
Thank you so much, Paula! It’s really surprising how easy this is to make. I keep all the ingredients on hand so it’s just as easy as grabbing that box and better for you without the preservatives.
The chicken looks perfect on top. Am hungry already. Pinned!