You might be surprised by how many different renditions and names Rice Pilaf can go by. Depending on where the particular dish originates from it can be called anything from pilaw to pilau and when it comes to types, you’re looking at thousands of variations. However, one thing they do have in common is that the rice is always cooked in a seasoned broth, with additional spices.
To start, heat butter, margarine, or oil in saucepan. Add onion, green pepper, and rice. Sauté over high heat or until the onion is translucent and rice is lightly browned.
Next, add tomatoes, water, salt and pepper and combine well. Bring the sauce pan to a boil. Cover tightly and bring the heat down to low and simmer gently for 30 minutes.
The recipe serves four to six people.
Our take on Rice Pilaf includes aromatic Mahatma® Basmati Rice cooked in stewed tomatoes with spices and vegetables. Sautéed with butter, onions, and green peppers, it’s a true comfort food perfect for pairing alongside your favorite roasted chicken recipe and steamed veggies. And for those looking to add some protein to the mix, see our Recipe Notes below.
If you’re running short on time you might also like to try our Yellow Seasoned Long Grain Rice mix with flavors just waiting to be explored.
Where’s the beef? Add 1/2 lb of browned ground beef along with the rice to add more protein. Going meatless? Pump up the flavor and heartiness of this dish by adding lentils to the mix.