Rice Pilaf

  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 360
Rice Pilaf


  • 2⅔ cups chicken broth
  • ⅓ cup butter
  • 1 tsp sea salt
  • 1 tsp SIDS SALT & PEPPER
  • ⅛ tsp paprika
  • pinch onion powder
  • 2 tbsp rice bran oil
  • ⅓ cup vermicelli or orzo
  • 1 cup long-grain white rice
  • 1 tbsp chopped fresh parsley


  1. In a medium saucepan set over medium heat, add the chicken broth, butter, garlic powder, SIDS SALT & PEPPER, paprika and onion powder. Once the mixture starts to simmer, reduce to low heat.
    In a large frypan set over medium-low heat, add the oil. When hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
    Pour the warm broth mixture into the frypan, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes until all the broth is absorbed. Serve immediately.

    Note: You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice.
    You can cut back the butter to 3 tbsp without it becoming sticky.