Rice Pilaf

rice pilaf
  • Cook Time
  • Prep Time
  • 15Servings


  • 3 tablespoons EVOO
  • 3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
  • Salt and pepper
  • 3 1/4 cups long-grain rice
  • 2 1/4 cups chicken broth
  • 4 bay leaves
  • 16 ounces frozen peas


In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.

Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.