Creating a delicious, one-pot dish has never been easier. This simple rice pilaf is the ultimate comfort food, offering a blend of tender rice, sautéed onions, and savory seasonings.
Whether you’re looking for a quick side dish or a versatile base for your favorite meals, this recipe is perfect for any occasion.
The best part? It all comes together in just one pot, making cleanup a breeze.
Why This One Pot Recipe Is Perfect for Any Occasion
This rice pilaf is ideal for weeknight dinners, holiday feasts, or casual gatherings. It’s a classic dish that pairs well with a wide range of main courses, from roasted chicken to grilled vegetables.
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With its soft, fluffy texture and subtly rich flavor, this recipe can elevate any meal. Plus, it’s beginner-friendly, so you don’t need to be a culinary expert to make it.
Essential Tips for Perfectly Fluffy Rice Pilaf
Getting the perfect texture in a one-pot rice dish requires just a few simple tricks:
- Rinse the rice thoroughly to remove excess starch, which prevents clumping.
- Use a nonstick saucepan to avoid sticking or burning.
- Cover the pot with a tight-fitting lid to trap steam for even cooking.
- Let the rice rest after cooking to absorb all the moisture and enhance fluffiness.
By following these tips, your rice pilaf will turn out light, tender, and full of flavor every time.
Ingredient Substitutions & Add-Ons for Variety
One of the best things about this rice pilaf is its versatility. Here are a few ways you can customize it:
- Substitute the rice: Use basmati, jasmine, or Texmati rice for a unique twist.
- Add veggies: Mix in peas, carrots, or bell peppers for added nutrition and color.
- Switch the seasoning: Enhance the flavor with garlic, fresh herbs, or spices like cumin or turmeric.
- Make it protein-packed: Stir in cooked chicken, shrimp, or chickpeas for a complete one-pot meal.
These variations allow you to tailor the dish to suit your taste and dietary preferences.
Simple Cleanup for a Stress-Free Meal
One-pot recipes are a lifesaver for busy days, and this rice pilaf is no exception. Using just one pan for sautéing, boiling, and simmering means you’ll spend less time scrubbing dishes and more time enjoying your meal.
To make cleanup even easier, use a wide-bottomed nonstick saucepan to prevent food from sticking.
Pairing Ideas to Complete the Meal
This rice pilaf shines as a side dish but can also serve as the star of the show with the right pairings:
- Classic pairings: Serve alongside grilled chicken, baked salmon, or roasted lamb.
- Vegetarian options: Pair with a hearty vegetable curry or a fresh Mediterranean salad.
- Kid-friendly combos: Add it as a side to breaded chicken tenders or creamy soups.
No matter how you serve it, this simple rice pilaf is guaranteed to delight every palate at the table.
Recipe
Easy One Pot Recipe Simple Rice Pilaf
Equipment
- Wide-bottomed nonstick saucepan with a tight-fitting lid
Ingredients
- 3 tablespoons unsalted butter or vegetable oil
- 1 small onion chopped fine
- 1 teaspoon table salt
- 1 1/2 cups long-grain white rice rinsed
- 2 1/2 cups boiling water
Instructions
- Melt the butter (or heat the oil) in a large nonstick saucepan over medium heat. Add the finely chopped onion and salt, cooking until the onion is softened, about 5 to 7 minutes.
- Stir the rinsed rice into the saucepan. Cook while stirring until the rice edges start to turn translucent, about 3 minutes.
- Pour in the boiling water and bring it back to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently until the water is fully absorbed and the rice is tender, about 16 to 18 minutes.
- Remove the saucepan from the heat. Uncover and lay a clean dish towel over the saucepan (to absorb excess steam). Cover the towel with the lid and let the rice sit for 10 minutes. Fluff with a fork and adjust seasoning with additional salt and pepper if needed. Serve warm.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.