Easy buttered rice pilaf recipe for perfect sides

Rice pilaf is a timeless side dish that never goes out of style. This simple recipe yields a buttery, fluffy pilaf that complements any meal. With long-grain rice, toasted pasta, and savory broth, it's ready in under 30 minutes.

Ingredients

• 2 ⅔ cups chicken broth
• ⅓ cup unsalted butter
• 1 teaspoon kosher sea salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ⅛ teaspoon smoked paprika
• 2 tablespoons olive oil
• ⅓ cup vermicelli or orzo
• 1 cup long-grain white rice
• Fresh parsley for garnish

Instructions

1. In a medium saucepan, combine chicken broth, butter, salt, garlic powder, black pepper, and smoked paprika. Bring to a simmer over medium heat, then reduce the heat to low and keep warm.
2. In a large skillet, heat olive oil over medium-low heat. Add vermicelli and cook until lightly browned, stirring frequently.
3. Add the rice and cook for an additional 4-5 minutes, stirring occasionally.
4. Pour the warm broth mixture over the rice and pasta in the skillet. Stir to combine, then bring to a simmer.
5. Cover the skillet and cook for 15 minutes. Remove the lid, stir in fresh parsley, and cover again for 5 minutes or until all the liquid is absorbed.
6. Fluff the pilaf with a fork and serve warm.

Reheating and storage

Once cooked and cooled, transfer the pilaf to an airtight container and refrigerate for later use. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Fluff with a fork and garnish with parsley before serving.

Variations and substitutions

This recipe is easily customizable. Swap white rice for brown rice, adding a bit more liquid and cooking time. Add texture with toasted nuts or stir in cooked vegetables. For a vegetarian version, use vegetable broth instead of chicken.

What to eat with rice pilaf

This versatile side dish pairs well with a range of main courses. Try it with grilled chicken, salmon, or pork chops, accompanied by roasted or sautéed vegetables for a balanced meal.