Easy Rice Pilaf

I’ve included some videos I found relevant and helpful. 😍

Rice pilaf is a tasty side dish you can make in just 20 minutes. This easy recipe uses only 3 ingredients: vegetable soup mix, chicken bouillon, and white rice. You’ll end up with a flavorful rice dish that goes well with many meals.

The best part? You don’t need any cooking skills to make this rice pilaf. Just put everything in a pot, bring it to a boil, then let it simmer. In no time, you’ll have a yummy side dish ready to serve. It’s perfect for busy weeknights when you want something quick and tasty.

Exact Ingredients List

Here’s what you’ll need to make this easy rice pilaf:

• 1 packet (1 ounce) vegetable soup mix (Knorr brand recommended)
• 3-4 chicken bouillon cubes
• 3 cups water
• 1 cup uncooked long grain white rice (not instant)

That’s it! Just four simple ingredients you probably already have in your pantry.

The vegetable soup mix adds lots of flavor without extra work. You can use any brand, but Knorr works great.

For the rice, make sure to use regular long grain white rice. Instant rice won’t give you the right texture.

Feel free to adjust the amount of bouillon cubes to your taste. Start with 3 and add more if needed.

Instructions

You’ll love how easy this rice pilaf is to make! Here’s what to do:

1. Grab a small saucepot and add all the ingredients:

   • 1 packet vegetable soup mix
   • 3-4 chicken bouillon cubes + 3 cups water
   • 1 cup uncooked long grain white rice
2. 
   

   Give everything a good stir to mix it up.

   
   
3. 
   

   Put the pot on the stove over medium heat. Bring it just to a boil.

   
   
4. 
   

   Once it’s boiling, turn the heat down to low. Pop a lid on the pot.

   
   
5. 
   

   Let it simmer for 15 minutes. The rice will soak up all that tasty liquid.

   
   
6. 
   

   Take a peek – is all the water gone? If so, it’s ready!

   
   
7. 
   

   Grab a fork and fluff up that rice.

   
   
8. 
   

   Serve it up and enjoy your yummy homemade rice pilaf!

   
   

This recipe is so simple, you’ll have it memorized in no time. It’s perfect for busy weeknights when you need a quick side dish.

Possible Substitutes List & Recipe Variations

You can easily switch up this rice pilaf recipe to suit your tastes. Try these simple swaps and variations:

Substitute the vegetable soup mix with:

• Onion soup mix
• Mushroom soup mix
• Herb and garlic seasoning blend

Replace chicken bouillon with:

• Vegetable bouillon for a vegetarian option
• Beef bouillon for a richer flavor

Swap white rice for:

• Brown rice (adjust cooking time)
• Wild rice blend
• Quinoa

Add some extra ingredients for more flavor:

• Diced onions and garlic (sauté before adding rice)
• Frozen mixed vegetables
• Sliced almonds or pine nuts
• Fresh herbs like parsley or cilantro

For a creamier texture, stir in a dollop of butter or a splash of cream at the end of cooking. You can also add cooked chicken, shrimp, or tofu to make it a complete meal.

Remember to adjust liquid amounts and cooking times if you change the type of rice or add ingredients. These tweaks will help you create new and exciting versions of this easy rice pilaf recipe.

Tips, Tricks & Storing

To make your rice pilaf even tastier, try toasting the rice before cooking. Heat a bit of oil in the pot and stir the rice for a few minutes until it smells nutty.

For extra flavor, add some minced garlic or diced onions to the pot before cooking. You can also toss in some frozen peas or carrots for color and nutrition.

Don’t peek while the rice is cooking! Lifting the lid lets steam escape and can make your pilaf sticky. Wait until the cooking time is up before checking.

Fluff the rice gently with a fork when it’s done. This helps separate the grains and makes it nice and fluffy.

To store leftovers, let the pilaf cool completely. Put it in an airtight container and keep it in the fridge for up to 4 days. You can reheat it in the microwave with a splash of water to bring back moisture.

For longer storage, freeze portions in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.