“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.” - by tooshay
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 376 cal
- 19%
- Fat
- 5.6 g
- 9%
- Carbs
- 71.8 g
- 23%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 omit..." See moreting 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."
extraears
"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 tur..." See morened out great and we absolutely loved it. No more rice pilaf from a box for us!"
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