Five minutes of effort produces one off the most flavorful rice pilafs you can make. It pairs beautifully with all your favorite grilled meats, beef, pork, chicken and fish. Once it’s cooked it can hang out, covered, in the pan until the rest of your meal is ready to be served. That makes this one of the most versatile, forgiving sides you can make.
This recipe calls for only four ingredients that you most likely already have in your pantry; white rice, an envelope of dried chicken noodle soup mix, a can of low sodium chicken broth, water and dried parsley flakes.
To start add enough water to the chicken broth so that you have a total of 2 cups of liquid.
TIP: Be sure to use low sodium chicken broth for this recipe. The soup mix has plenty of salt and using a regular chicken broth may result in a pilaf that is too salty.
In a sauce pan combine, the chicken broth, water, and chicken noodle soup mix.
Bring the mixture to a boil.
Once mixture comes to a boil, add the dried parsley flakes and stir to combine.
Add the cup of rice and give it a good stir.
Cover the pan and reduce heat to lowest setting.
Cook for 20-25 minutes or until the rice is tender and has absorbed all the liquid in the pan. Don’t lift the lid to peek until the rice has cooked for at least 20 minutes. Each time you lift the lid you will lose some of the steam and you may end up with a dry rice pilaf and increase the amount of time it takes to cook.
When ready to serve, fluff the cooked rice with a fork to separate the grains.
TIP: Remove rice from heat and keep covered in the pan when it’s done cooking. The rice can hang out in the pan and will stay warm for up to 20-30 minutes. Fluff rice with a fork before serving.
I love, love, love this rice pilaf! I love that it can hang out in the pan and stay warm until I have the rest of the meal ready to serve. I love how easy it is to make. I also love that it uses ingredients I typically always have in my pantry which makes it a great go to side when you’re short on time but still want something tasty to accompany whatever you are cooking up on the grill. Give this side a try, I think your whole family will enjoy it. My guys love it!
This rice pilaf is delicious served with crispy Parmesan Chicken Cutlets and a fresh Caprese Salad.
TIP: Recipe can easily be doubled if you are feeding a crowd.
Chicken Rice Pilaf
Ingredients
- 14.5 oz low sodium chicken broth
- water
- 1 envelope chicken noodle soup mix
- 1 tsp dried parsley flakes
- 1 cup white rice
Instructions
- Add water to the chicken broth to equal 2 cups of liquid.
- In a sauce pan combine, chicken broth, water, and chicken noodle soup mix.
- Bring mixture to a boil.
- Add parsley flakes. Stir to combine.
- Add rice and stir.
- Cover pan and reduce heat to low.
- Cook for 20-25 minutes or until the rice is tender and has absorbed all the liquid in the pan.
- Fluff rice with a fork to serve.
Did You Make This?
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