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+ servings
a cast iron with cooked rice pilaf and parsley.
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5 from 10 votes

Easy Homemade Rice Pilaf

A classic rice dish that's simple to make in one pot or skillet, is packed full of flavor!
Course Side Dish
Diet Low Lactose, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 6 people
Calories 216kcal
Author Tracy


  • 2 tablespoons olive oil, divided
  • 1/2 large onion, diced white or yellow
  • 3 large garlic cloves, minced
  • 1/2 cup orzo
  • 1 cup long grain white rice rinsed
  • 3 cups stock
  • 1/4 teaspoon coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 cup fresh parsley, chopped


  • Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
  • *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
  • Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
  • Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
  • Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
  • Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
  • After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
  • Remove lid, garnish with parsley and then fluff with a fork and serve immediately.


Rinsed Rice:  Add rice to a strainer and run cold water over it and gently move it around with your hand a bit. You'll notice the water that's drained is cloudy - that's the extra starch.  You could also add it to a bowl, fill with cold water, and then stir with hands to rinse, then drain water.  
Be sure to use a seasoned cast iron, non-stick skillet, pan, or pot with a lid. You will need something that will fit 4 cups of cooked rice, at least 2 quarts.  
Let the rice cook!  While it's cooking, don't open the lid and don't ever stir!  This will affect the liquid to rice ratio and stirring will make the rice mushy.


Calories: 216kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg