18 Delicious Rice Pilaf Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, rice pilaf is the versatile hero your menu needs. With endless variations to suit every taste and occasion, our roundup of 18 Delicious Rice Pilaf Recipes promises to inspire your next culinary adventure. Dive in and discover the perfect pilaf to make any meal a little more special!

Classic Butter Rice Pilaf

There’s something irresistibly comforting about a bowl of buttery rice pilaf, with its fluffy grains and rich aroma. This classic version is a staple for a reason—simple ingredients come together for a side that steals the show.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Instructions

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Stir in the rice, coating it well with the butter and onion mixture, and cook for 2 minutes until the rice starts to turn translucent at the edges.
3. Pour in the chicken broth, then add the salt, black pepper, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.
4. Remove the pan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork, stir in the remaining 1 tablespoon of butter, and discard the bay leaf.

The magic of this pilaf lies in the double dose of butter—first to sauté the onions and rice, then stirred in at the end for a luxurious finish that makes every bite sing.

Tip: For an extra layer of flavor, toast the rice in the butter until it’s lightly golden before adding the broth.

Garlic Herb Rice Pilaf

Garlic Herb Rice Pilaf is a fragrant, flavorful side dish that turns ordinary rice into something extraordinary with just a handful of ingredients.

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 cups chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the rice to the saucepan and stir to coat the grains with the butter and garlic. Cook for 2 minutes, stirring occasionally.
3. Season the rice with salt, black pepper, dried thyme, and dried rosemary. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes.
5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and stir in the chopped fresh parsley.

The key to this pilaf’s irresistible aroma and taste lies in toasting the rice with garlic and herbs before simmering, which deepens the flavors beautifully.

Tip: For an extra layer of flavor, toast the rice until it’s lightly golden before adding the broth.

Lemon Pepper Rice Pilaf

Brighten up your dinner table with this zesty Lemon Pepper Rice Pilaf, a simple yet flavorful side that pairs perfectly with just about anything.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 3 minutes.
2. Add 2 cloves garlic, minced, and cook for another minute until fragrant.
3. Stir in 1 cup long-grain white rice, toasting it slightly with the onions and garlic for about 2 minutes.
4. Pour in 2 cups chicken or vegetable broth, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 2 tablespoons chopped fresh parsley before serving.

The lemon pepper seasoning gives this pilaf a bright, peppery kick that elevates it from your average rice dish.

Tip: For an extra layer of flavor, toast the rice in the oil until it’s lightly golden before adding the broth.

Spicy Jalapeno Rice Pilaf

Spice up your side dish game with this Spicy Jalapeno Rice Pilaf, a flavorful twist on a classic that’s sure to impress.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 large jalapeno, finely diced (seeds removed for less heat)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and jalapeno, sautéing for 3-4 minutes until softened.
2. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
3. Add the rice to the saucepan, stirring to coat the grains with the oil and spices. Toast the rice for 2 minutes.
4. Pour in the broth, salt, and black pepper, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.

The secret to this pilaf’s vibrant flavor is the toasting of the rice, which adds a nutty depth that pairs perfectly with the spicy jalapeno and fresh cilantro.

Tip: For an extra kick, leave some jalapeno seeds in the mix or add a pinch of red pepper flakes with the cumin.

Mushroom and Thyme Rice Pilaf

This Mushroom and Thyme Rice Pilaf is a cozy, aromatic side dish that turns simple ingredients into something special with minimal effort.

Ingredients

• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups sliced cremini mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add the rice and toast, stirring occasionally, until lightly golden, about 3 minutes.
2. Add the mushrooms, onion, and garlic to the saucepan. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Pour in the broth, then stir in the thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

The key to this pilaf’s depth of flavor is toasting the rice before adding the liquid, which gives it a nutty undertone that pairs beautifully with the earthy mushrooms and thyme.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese just before serving.

Curried Rice Pilaf with Peas

Warm up your kitchen with this fragrant Curried Rice Pilaf with Peas, a dish that brings a cozy twist to your dinner table with its aromatic spices and tender peas.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the curry powder, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
4. Add the rinsed rice to the saucepan, stirring to coat the grains with the spice mixture.
5. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
6. Remove the lid, scatter the frozen peas over the rice, then cover again and let sit for 5 minutes off the heat to steam the peas.
7. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

The magic of this pilaf lies in the steam step at the end, which perfectly cooks the peas without making them mushy, preserving their bright color and sweet flavor.

Tip: For an extra layer of flavor, toast the rice in the dry pan for a couple of minutes before adding the oil and onions.

Coconut Rice Pilaf with Cashews

Transform your side dish game with this aromatic Coconut Rice Pilaf with Cashews, a tropical twist that pairs perfectly with grilled meats or spicy curries.

Ingredients

• 1 cup basmati rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1/4 cup unsalted cashews
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground turmeric
• 2 tbsp fresh cilantro, chopped

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, heat the coconut oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
3. Stir in the rice, salt, black pepper, and turmeric, cooking for another 2 minutes to toast the rice slightly.
4. Pour in the coconut milk and water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender.
5. While the rice cooks, toast the cashews in a dry skillet over medium heat until golden, about 3 minutes, stirring frequently to prevent burning.
6. Fluff the rice with a fork, then gently fold in the toasted cashews and chopped cilantro.

The creamy coconut milk and crunchy cashews create a delightful contrast in textures, making this pilaf a standout side dish that’s as visually appealing as it is tasty.

Tip: For an extra layer of flavor, toast the cashews in a bit of coconut oil and sprinkle with a pinch of salt before adding to the rice.

Saffron Infused Rice Pilaf

Elevate your side dish game with this aromatic Saffron Infused Rice Pilaf, a fragrant and colorful addition to any meal that promises to impress with minimal effort.

Ingredients

• 1 1/2 cups basmati rice
• 2 1/2 cups chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 2 tablespoons warm water
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup slivered almonds, toasted
• 2 tablespoons chopped fresh parsley

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well.
2. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 5 minutes.
3. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
4. Stir in the rice, coating it with the oil and onion mixture, and cook for 2 minutes.
5. Pour in the broth, saffron with its soaking water, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, then stir in the toasted almonds and parsley before serving.

The magic of this pilaf lies in the saffron’s ability to infuse the rice with a golden hue and a subtly earthy flavor, making it a standout side that pairs beautifully with everything from grilled meats to roasted vegetables.

Tip: For an extra layer of flavor, toast the slivered almonds in a dry skillet over medium heat until golden and fragrant, about 2 minutes, before adding them to the rice.

Roasted Vegetable Rice Pilaf

This Roasted Vegetable Rice Pilaf is a vibrant, flavor-packed side that turns simple ingredients into something special with minimal effort.

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Toss the zucchini, red bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Meanwhile, rinse the rice under cold water until the water runs clear. In a medium saucepan, heat the remaining 1 tbsp olive oil over medium heat. Add the rice, stirring for 2 minutes until lightly toasted.
3. Pour in the vegetable broth, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, and 1/2 tsp garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the roasted vegetables.

The magic of this pilaf lies in the contrast between the fluffy rice and the smoky, caramelized veggies—no two bites are the same.

Tip: For an extra layer of flavor, sprinkle with feta cheese or toasted pine nuts before serving.

Chicken and Almond Rice Pilaf

This Chicken and Almond Rice Pilaf is a comforting one-pot wonder that brings together tender chicken, fluffy rice, and crunchy almonds for a meal that’s as satisfying as it is simple to make.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
3. Add the chicken pieces to the skillet and cook until they’re no longer pink on the outside, about 5 minutes.
4. Stir in 1 cup long-grain white rice, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp turmeric, coating the rice and chicken with the spices.
5. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork, stir in 1/2 cup sliced almonds and 2 tbsp fresh parsley, chopped.

The toasted almonds add a delightful crunch and nutty flavor that perfectly complements the savory chicken and aromatic rice.

Tip: For an extra layer of flavor, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the pilaf.

Beef and Barley Rice Pilaf

Warm up your kitchen with this hearty Beef and Barley Rice Pilaf, a comforting dish that combines tender beef, chewy barley, and fluffy rice in one pot.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 cup pearl barley
• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in 1 cup pearl barley, 1 cup long-grain white rice, 4 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley and rice are tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

The magic of this pilaf lies in the barley’s nutty texture against the soft rice, creating a delightful contrast in every bite.

Tip: For an extra layer of flavor, toast the barley in a dry skillet over medium heat for a few minutes before adding it to the pot.

Seafood Rice Pilaf with Shrimp and Scallops

Dive into the flavors of the ocean with this Seafood Rice Pilaf, where succulent shrimp and scallops meet fluffy, aromatic rice for a dish that’s as comforting as it is elegant.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb scallops
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the rice, coating it with the oil and onion mixture. Pour in the chicken broth, add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
3. While the rice cooks, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the shrimp and scallops, seasoning with a pinch of salt and pepper. Cook for 2-3 minutes per side until the shrimp are pink and the scallops are golden.
4. Fluff the rice with a fork and gently fold in the cooked seafood. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the contrast between the tender seafood and the perfectly seasoned, fluffy rice, making it a standout meal that’s both simple and sophisticated.

Tip: For an extra layer of flavor, toast the rice in the oil before adding the broth to bring out its nutty aroma.

Vegetarian Rice Pilaf with Chickpeas

Looking for a hearty yet simple dish that brings warmth to your table? This Vegetarian Rice Pilaf with Chickpeas is a flavorful one-pot wonder that’s sure to please.

Ingredients

• 1 cup basmati rice, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in cumin, turmeric, and cinnamon, cooking for 1 minute until fragrant.
3. Add basmati rice, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in parsley, salt, and pepper.

The subtle warmth of cinnamon and cumin makes this pilaf stand out, while chickpeas add a satisfying protein punch. Perfect for a quick weeknight dinner or a cozy weekend lunch.

Tip: For an extra layer of flavor, toast the rice in the skillet for a minute before adding the broth.

Wild Rice Pilaf with Cranberries

This Wild Rice Pilaf with Cranberries is a delightful mix of nutty flavors and sweet bursts, perfect for adding a special touch to your dinner table.

Ingredients

• 1 cup wild rice
• 2 cups chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, bring the broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. Once the rice is done, fluff it with a fork and stir in the sautéed onion and garlic, dried cranberries, pecans, salt, and pepper.
5. Garnish with fresh parsley before serving.

The combination of chewy wild rice, sweet cranberries, and crunchy pecans creates a texture and flavor profile that’s irresistibly complex yet comforting.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the pilaf.

Quinoa and Rice Pilaf Mix

Looking for a hearty yet healthy side dish that brings a nutty flavor and fluffy texture to your table? This Quinoa and Rice Pilaf Mix is a foolproof way to impress with minimal effort.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 1/2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in quinoa and rice, toasting lightly for 2 minutes to enhance their nutty flavors.
3. Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in fresh parsley before serving.

The combination of quinoa and rice creates a delightful contrast in textures, while the fresh parsley adds a bright, herby finish that elevates the whole dish.

Tip: For an extra layer of flavor, toast the quinoa and rice in the skillet until they start to pop and smell fragrant before adding the broth.

Sun-Dried Tomato and Basil Rice Pilaf

This Sun-Dried Tomato and Basil Rice Pilaf is a vibrant, flavorful side dish that brings a touch of Mediterranean sunshine to your table.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 1/4 cup fresh basil, thinly sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the rice, coating it with the oil and onion mixture, and toast for 1 minute.
3. Pour in the broth, add the sun-dried tomatoes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, then gently fold in the fresh basil.

The pilaf’s bright acidity from the sun-dried tomatoes and the fresh, herbal notes of basil create a delightful contrast that elevates even the simplest meals.

Tip: For an extra layer of flavor, toast the rice in the oil until it’s lightly golden before adding the broth.

Pineapple and Cashew Rice Pilaf

Bring a taste of the tropics to your table with this Pineapple and Cashew Rice Pilaf, a sweet and savory side that’s as colorful as it is flavorful.

Ingredients

• 1 cup basmati rice, rinsed
• 1 1/2 cups water
• 1/2 cup pineapple chunks, fresh or canned
• 1/4 cup cashews, roughly chopped
• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until soft and translucent, about 3 minutes.
2. Stir in the rinsed basmati rice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp turmeric, coating the rice evenly with the oil and spices.
3. Pour in 1 1/2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
4. Remove from heat and let sit, covered, for 5 minutes. Then, fluff the rice with a fork and gently fold in the pineapple chunks and roughly chopped cashews.
5. Garnish with 2 tbsp fresh cilantro before serving.

The contrast of juicy pineapple and crunchy cashews against the fluffy, aromatic rice makes this pilaf a standout side dish for any summer barbecue or weeknight dinner.

Tip: For an extra burst of flavor, toast the cashews in a dry skillet over medium heat for 2-3 minutes before adding them to the rice.

Cilantro Lime Rice Pilaf

Brighten up your dinner table with this zesty Cilantro Lime Rice Pilaf, a simple side that packs a punch of flavor.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 3 minutes.
2. Add 2 cloves garlic, minced, and cook for another minute until fragrant.
3. Stir in 1 cup long-grain white rice, coating it with the oil and onion mixture, and toast for 2 minutes.
4. Pour in 2 cups chicken or vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
6. Stir in 1/4 cup fresh cilantro, chopped, 2 tbsp lime juice, 1 tsp lime zest, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.

The fresh cilantro and lime zest add a vibrant freshness that elevates this pilaf from ordinary to extraordinary.

Tip: For an extra burst of flavor, let the pilaf sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Conclusion

We hope this roundup of 18 delicious rice pilaf recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique twist on this classic dish, ensuring there’s something for every taste and occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!