Best 9 Cheesy Rice Pilaf Recipes

RICE PILAF

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.

EASY CHEESY RICE PILAF

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.

CLASSIC RICE PILAF

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.

PARMESAN RICE PILAF

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.

ONE POT CHICKEN DISH OVER CHEESY RICE

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

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.

AWESOME RICE PILAF

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.

CHEESY RICE PILAF CHICKEN BAKE

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.

CHEESY RICE PILAF

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.