This Rice and Pasta Pilaf is an easy and versatile side dish that goes with just about everything. It uses one pot, a few simple pantry ingredients, and is ready in about 30 minutes!
Why buy a box of Rice-a-Roni when you can just as easily make your own homemade version with just a few simple ingredients and in the same amount of time? Not only is this Rice and Pasta Pilaf easier on the budget, you control exactly what’s in it, and honestly, I think it tastes so much better!
When I was a kid, we often had Rice-A-Roni as a side dish. It was one of my favorites! These days, I really try to limit the amount of processed foods that we eat, so I love to make homemade versions. As it turns out, it’s just as easy to make homemade Rice-A-Roni as it is to open up the box!
First, I have to give a quick shout-out to my sister-in-law for sharing this awesome recipe with me a few years ago. It was love at first bite, and it’s been in my rotation ever since (thanks, Terry!).
This is a simple chicken-flavored pilaf that I’m sharing today, but the fun part about this recipe is that you can totally change it up and make so many different variations.
Use vegetable broth or beef broth. Use different herbs and spices. Add sauteed vegetables like onions, mushrooms or peppers. Mix in some frozen peas at the end…or some Parmesan cheese. This is a recipe you can have lots of fun with!
INGREDIENTS YOU NEED:
- Butter
- Long-grain or extra-long-grain white rice
- Orzo (or spaghetti or vermicelli broken up into small pieces)
- Water
- Roasted chicken base (see Note below)
- Garlic powder
- Dried parsley flakes
- Salt and pepper
Note: You could use your favorite chicken broth or stock in place of the water and roasted chicken base.
HERE’S A QUICK LOOK AT HOW TO MAKE RICE AND PASTA PILAF:
TIPS & TIDBITS:
- For the fluffiest rice, be sure to use long-grain or extra-long-grain white rice. I love using either basmati or jasmine rice because they have such great flavor. Medium and short-grain rice can end up on the sticky side, so I don’t recommend using them.
- My favorite pasta to use in this pilaf is orzo because it has a great rice-like shape, and you just pour it in and go. If you can’t find orzo or don’t have any on hand, you can break up some spaghetti or vermicelli into small pieces (about 1/2 inch) and use that instead.
- I use broth made from combining roasted chicken base (like Better Than Bouillon) and water because I think it adds so much more flavor than most boxed or canned broths or stocks – but you can absolutely use your favorite broth or stock instead (homemade would be great!).
- If you’d like to use fresh parsley instead of dried, wait and stir it in after the pilaf has finished cooking. You will want to use about 1 tablespoon of fresh parsley.
- Store any leftovers in an air-tight container in the refrigerator once cooled. Reheat in an oven-safe covered dish in a 350°F oven or in the microwave until heated through.
This pilaf is so easy to make and so delicious, I’m sure it will become a family favorite that you’ll want to make again and again!
I hope you try this recipe for Rice and Pasta Pilaf and love it as much as I do. Thanks for visiting today!
Rice and Pasta Pilaf
Ingredients
- 2 tablespoons butter
- ¾ cup long-grain or extra-long-grain white rice
- ¾ cup orzo pasta, or you could use spaghetti or vermicelli broken up into small 1/2-inch pieces
- 3 cups water
- 3 teaspoons roasted chicken base, such as Better Than Bouillon (see Recipe Notes below)
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- salt and pepper, to taste
Instructions
- In a saucepan with a tight-fitting lid (I use a 3-quart saucepan), melt the butter over medium heat.
- Add the rice and pasta and saute, stirring frequently, until it is lightly golden brown, about 2 to 3 minutes. Keep a close eye on it so it doesn't burn; reduce heat if needed.
- In a small bowl, combine the water and roasted chicken base. Add to the pot along with the garlic powder and parsley flakes; stir briefly to combine. Note: Be very careful when adding the liquid to the pot, as it creates a lot of hot steam!
- Increase the heat and bring to a boil.
- Cover the pot, reduce the heat, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
- Remove the pot from the heat and let sit for 5 minutes.
- Fluff with a fork, season to taste with salt and pepper if needed, and serve.
Notes
- I like using basmati or jasmine rice because they have such great flavor.
- You can use 3 cups of your favorite chicken broth or stock instead of the roasted chicken base and water. I think the chicken base adds much more flavor, so that is what I use.
- If you’d like to use fresh parsley instead of dried, wait and stir it in after the pilaf has finished cooking. You will want to use about 1 tablespoon of fresh parsley.
- Store any leftovers in an air-tight container in the refrigerator once cooled. Reheat in a covered oven-safe dish in a 350°F oven or in the microwave until heated through.
- This is a recipe that is extremely versatile, and you can change it up so many different ways. Use vegetable broth or beef broth. Use different herbs and spices. Add cooked vegetables like onions, mushrooms or peppers. Mix in some frozen peas at the end…or some Parmesan cheese. Lots of possibilities!
- Chicken Fried Rice and Roni
- Stove Top Macaroni and Cheese
- Easy Classic Bread Stuffing
- Chicken and Sausage Jambalaya
- Country Captain Chicken
Terry
LOVE this recipe too. Thanks for the shout out Michelle. This made my day <3
Michelle
You’re welcome…and thank YOU for sharing this awesome recipe with me!
Kristyn
Love this recipe. So easy and so delicious!! Thanks for sharing!!
Michelle
Thank you! So glad you enjoyed it!
Ana
I have made it several times and the family loves it!
Thank you Michelle for a great recipe!
Michelle
Hey, Ana! Thank you very much! I’m so happy that your family loves the pilaf! Thanks for taking the time to comment and rate the recipe. I really appreciate it!