Quick Rice Pilaf

Quick Rice Pilaf

15
GAYLEMAE 0

"One pan, easy to prepare, delightful to smell and eat. I throw this on when I have company coming, as I know I don't have to watch it. The recipe can be expanded easily by adding more rice, water and vegetables. It's always delicious!"

Ingredients 1 h {{adjustedServings}} servings 412 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 629 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil.
  2. Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.
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Reviews 15

  1. 17 Ratings

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MIHAELA
1/12/2004

Good and easy to prepare. The recipe asks for an excessive amount of pepper, making the dish very hot. Had I also added the indicated 2 T of hot sauce, a hole would have been burned through the pot. Glad I tasted before adding hot sauce and was able to thus prevent the dish from becoming inedible.

HSHLITTLEBABY
1/12/2004

This calls for way too much pepper! Cut the pepper to 1/2 or even 1/4 teaspoon, and it'll be delicious.

LINDA MCLEAN
7/23/2003

I didn't use the chicken in the recipe, as I only needed a side for our lobster dinner last night. I used basmati rice and my own medley of vegies. The whole family enjoyed this very much Gayle!