Ann's Rice Pilaf

Ann's Rice Pilaf

Ann 6

"This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities."

Ingredients 35 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1123 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Dissolve chicken bouillon in water in a bowl.
  2. Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  3. Pour bouillon mixture into the skillet with the vermicelli.
  4. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
Tips & Tricks
Broccoli Rice Casserole

See how to make a creamy, cheesy classic.

Broccoli, Rice, Cheese, and Chicken Casserole

See how to make the ultimate one-dish broccoli and rice casserole.


  • Cook's Notes:
  • This recipe also works well using instant rice. Follow the recipe exactly, only use the amount of water and rice called for on the instant rice box. Just allow it to sit a bit longer than called so that the vermicelli has time to soften.
  • This also works well using beef broth or bullion.
  • If you prefer a moister rice, add a bit more of water. If you like a drier rice, put a little less water.
Rate recipe

Your rating


Reviews 30

  1. 38 Ratings


Not too bland, not too bold, just right - and for my turkey dinner tonight that means it was perfect. Hubs and I both appreciated its simplicity. I used orzo for the broken vermicelli and chicken broth rather than the bouillon and water. Even tho’ the submitter encourages using your choice of seasoning, I stuck to the Greek seasoning as the recipe was written. As she said, however, the recipe is versatile so it allows the flexibility to use any number of different herbs or seasonings. We loved it, plain and simple.


What an absolutely delicious side dish for either chicken or pork. The store didn't have either vermicelli or greek seasoning. I used the greek seasoning recipe from the AR site (it was great) and whole grain thin spaghetti for the vermicelli. From a presentation perspective, I think I'll break the pasta into smaller pieces the next time. Since I used 2 tsp bouillon granules, I did not add the salt, and we didn't miss it. We like pepper, and this was just the perfect qty for us, but if you're not a pepper lover, you may want to approach that measurement cautiously. I think this would make an excellent filling for a hollowed out whole ripe summer tomato or even adding some shredded chicken to it for a summer lunch. Moist, flavorful, and just downright tasty. Thanks, Ann, this is a winner in my book.


A great base recipe. I like to add my own twist and this recipe certainly allowed for that. Will be using this recipe again.