Best 9 Cheesy Rice Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our curated collection of cheesy rice pilaf recipes. From classic comfort food to innovative flavor combinations, this versatile dish promises an explosion of taste and texture. Discover a range of recipes that cater to various dietary preferences, including vegetarian, vegan, and gluten-free options. Embark on a delightful adventure with our cheesy rice pilaf recipes, and create a memorable dining experience for your loved ones.

**Cheesy Rice Pilaf with Vegetables**: A vibrant and wholesome dish featuring tender rice, an array of colorful vegetables, and a medley of flavorful herbs and spices. Topped with a golden-brown cheese crust, this recipe offers a satisfying balance of flavors and textures.

**Spinach and Feta Cheesy Rice Pilaf**: A Greek-inspired delight combining the earthy goodness of spinach, tangy feta cheese, and aromatic herbs. Prepare to be tantalized by the creamy texture and vibrant green hue of this delectable dish.

**One-Pot Cheesy Rice Pilaf with Chicken**: Experience the convenience of a one-pot meal with this flavorful combination of tender chicken, fluffy rice, and a creamy cheese sauce. Bursting with umami flavors, this recipe is a perfect weeknight dinner solution.

**Vegan Cheesy Rice Pilaf**: A plant-based rendition of the classic dish, featuring a blend of nutritious vegetables, creamy coconut milk, and a delightful vegan cheese alternative. Discover a satisfying and flavorful meatless meal that won't compromise on taste.

**Gluten-Free Cheesy Rice Pilaf**: Enjoy a delicious and inclusive meal with this gluten-free recipe. Using alternative grains like quinoa or brown rice, this pilaf delivers a hearty and satisfying dish that caters to those with gluten sensitivities or preferences.

Here are our top 9 tried and tested recipes!

RICE PILAF



Rice Pilaf image

This easy homemade Rice Pilaf is so flavorful and versatile it can be served with almost anything. You'll never reach for a box mix again!

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup finely chopped onion
3 cloves garlic (, minced)
1 teaspoon salt
½ teaspoon pepper
1 1/2 cups long-grain white rice
3 cups chicken broth (, or vegetable broth)
¼ cup chopped fresh parsley

Steps:

  • Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
  • Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
  • Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
  • Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.

Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 987 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY CHEESY RICE PILAF



Easy Cheesy Rice Pilaf image

Long-grain rice combined with yellow bell peppers, parsley, and cheese makes a colorful side dish.

Provided by Paula Rhodes

Categories     Vegetables and Side Dishes

Time 45m

Number Of Ingredients 10

3 tablespoons unsalted butter
1/2 cup finely-chopped yellow onions
1/2 cup finely-chopped yellow, orange, or red bell peppers
1 cup extra-long-grain rice
1 teaspoon table or sea salt
1 bay leaf
2 1/4 cups chicken broth
1/2 cup frozen peas
1/8 cup chopped fresh parsley
8 ounces Fontina (Gruyere, or Mozzarella cheese, diced or grated)

Steps:

  • Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
  • Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
  • Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
  • Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
  • When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

Nutrition Facts : ServingSize 1 serving, Calories 250 kcal, Carbohydrate 22 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g

CLASSIC RICE PILAF



Classic Rice Pilaf image

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
  • Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  • Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  • Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

PARMESAN RICE PILAF



Parmesan Rice Pilaf image

MY Mom found this recipe in a local newspaper years ago and it has been one of our favorite side dishes for a long time. The original recipe was a little bland, so I have doctored it up a little. Sometimes I make more than I need for one meal so I can have leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 small onion, chopped
2 tablespoons plus 1-1/2 teaspoons butter
1 cup uncooked instant rice
1 cup water
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Fresh marjoram sprig and shaved Parmesan cheese, optional

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

Nutrition Facts : Calories 285 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 185mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

ONE POT CHICKEN DISH OVER CHEESY RICE



One Pot Chicken Dish over Cheesy Rice image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 30

6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence, recipe follows
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves

Steps:

  • In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
  • Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

CHEESY SPINACH RICE PILAF



Cheesy Spinach Rice Pilaf image

For a while my dd was helping out by deciding what's for dinner on thursday night. She found this recipe on Rachael Ray's website. It's become a weeky staple for us.

Provided by windsurfer

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/3 cup orzo pasta
1 garlic clove, finely chopped
1 cup white rice, like texmati brand
1 3/4 cups chicken stock or 1 3/4 cups broth
salt & freshly ground black pepper
4 cups fresh spinach, chopped
3/4-1 cup grated parmigiano reggeano cheese

Steps:

  • Rinse the rice.
  • Heat the olive oil in a fry pan over medium heat.
  • Toast the orzo to a golden brown.
  • Add the garlic to the pan and cook for another 30 seconds.
  • Add the rice, broth, salt and pepper and bring to a boil.
  • Cover the pot, reduce the heat and simmer for another 15 minutes until the liquid is absorbed.
  • Fold in the chopped spinach and grated cheese.

Nutrition Facts : Calories 398.6, Fat 13.8, SaturatedFat 4.6, Cholesterol 16.7, Sodium 382.7, Carbohydrate 55, Fiber 2.4, Sugar 2, Protein 12.7

AWESOME RICE PILAF



Awesome Rice Pilaf image

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.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • 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 Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

CHEESY RICE PILAF CHICKEN BAKE



Cheesy Rice Pilaf Chicken Bake image

This is a super easy and delicious chicken bake recipe using packaged rice pilaf mix. I used Knorr Rice Sides Rice Pilaf but believe any rice pilaf mix would do. (NOTE: If using another brand, check the moisture ratio. If the package directions call for more or less water/broth than my recipe, simply add the amount indicated on the package.) The rice is perfectly cooked and seasoned, and the chicken turns out ultra-moist topped with melted cheddar cheese. DH and my 15-month-old DD enjoyed every bite.

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, boneless, skinless (medium sized)
1 (5 1/3 ounce) package rice pilaf mix (Knorr Rice Sides Rice Pilaf)
1 tablespoon olive oil
1/2 teaspoon dried garlic, minced (I use Tastefully Simple Garlic Garlic Seasoning)
1/2 teaspoon dried onion, minced (I use Tastefully Simple Onion Onion Seasoning)
2 cups chicken broth (or water)
1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • In a 9 x 13 baking pan, lay chicken breasts side-by-side.
  • In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
  • Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
  • Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
  • Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
  • Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
  • Remove from oven and allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 356.6, Fat 22.2, SaturatedFat 7.5, Cholesterol 107.6, Sodium 560.8, Carbohydrate 0.9, Sugar 0.5, Protein 36.2

CHEESY RICE PILAF



Cheesy Rice Pilaf image

Categories     Rice

Number Of Ingredients 9

3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long grain rice
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1/2 pound fontina or mozzarella, diced

Steps:

  • In a heavy, medium saucepan, melt the butter over medium-high heat.
  • Add the onions and bell peppers and cook stirring until soft, about 4 minutes.
  • Add the rice and bay leaf and cook, stirring, for 1 minute.
  • Add the stock and stir. Reduce the heat to low, cover, and summer until the rice is almost tender, about 15 minutes.
  • Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes.
  • Remove from the heat and sit covered for 10 minutes.
  • Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir,
  • Serve immediately.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pilaf will be. Use long-grain rice, such as basmati or jasmine, for a light and fluffy texture. Use fresh vegetables, herbs, and spices for the best flavor.
  • Rinse the rice: Rinsing the rice before cooking helps to remove starch and prevent the pilaf from becoming sticky.
  • Toast the rice: Toasting the rice before cooking helps to bring out its flavor and give the pilaf a nutty aroma. To toast the rice, heat a large pot over medium heat. Add the rice and cook, stirring constantly, until the rice is golden brown.
  • Use a flavorful broth: The broth you use to cook the pilaf will add a lot of flavor. Use a homemade broth, if possible, or a good-quality store-bought broth. You can also use a combination of broth and water.
  • Add vegetables, herbs, and spices: Vegetables, herbs, and spices add flavor and color to the pilaf. Some good options include onions, carrots, celery, garlic, parsley, thyme, and cumin.
  • Cook the pilaf until the rice is tender: The pilaf is done cooking when the rice is tender and all of the liquid has been absorbed. This usually takes about 18-20 minutes.
  • Let the pilaf rest before serving: Let the pilaf rest for a few minutes before serving. This will allow the rice to absorb any remaining liquid and will help to prevent the pilaf from becoming sticky.

Conclusion:

Cheesy rice pilaf is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be customized to your liking. With its cheesy flavor and fluffy texture, cheesy rice pilaf is sure to be a hit with your family and friends.

Related Topics