Awesome Rice Pilaf

Awesome Rice Pilaf

tooshay 1

"Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day."

Ingredients 55 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  2. Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
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  • Cook's Note:
  • Be sure not to remove lid at all during cooking process until ready to serve.
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Reviews 15

  1. 16 Ratings


Yes, this WAS awesome! Hubs and I both loved it! It's colorful, flavorful, and interestingly different from most rice side dishes. I did add the optional saffron and really would recommend not omitting it. It adds a unique and appealing flavor as well as a rich and beautiful color. I used both frozen corn and frozen peas, adding both, straight from the freezer, at the end - no need to cook them with the rice! This, along with Swiss Chard Sautéed with Lime, was an ideal side dish for Spanish Style Albondigas in a Sunny Mediterranean Sauce, both recipes from this site.


In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about using the frozen peas and corn and adding them at the end. This adds a nice additional texture to the dish. The reason I wrote the saffron as optional is because it is pricey and not a typical household staple. I do agree that it is worth using if you can, it does add a rich warmth and beautiful color to the dish. It's best to steep it first in warm broth. This recipe really lends itself well to adaptation because of the simplicity of its ingredients. Adding turmeric, chili powder, curry, ginger, jalapeno etc. Could transform this to your perfect side. Have fun with it! The leftovers are a wonderful lunch the next day!


I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional, simple recipe. It turned out great and we absolutely loved it. No more rice pilaf from a box for us!