Baked Rice Pilaf

If you’re tired of serving plain rice with dinner, this baked rice pilaf is a simple, delicious upgrade. Pilaf is a fluffy rice side dish cooked in broth with vegetables and herbs, and this version includes carrots, celery, onion, fresh parsley and chicken bouillon.

Other than chopping the aromatics, this baked version is completely fuss-free. Simply mix long-grain rice with melted butter, water, bouillon and veggies in a baking dish, then pop it in the oven—no pots, stirring or babysitting required. It’s perfect for feeding a family on busy weeknights, and can easily be doubled in a 13×9-inch pan to feed a crowd at potlucks or holiday dinners.

Ingredients for Baked Rice Pilaf

• Water: Be sure to measure—not eyeball—the amount of water in order to get perfectly plump, fluffy grains. Too much liquid can make the rice mushy, while too little leaves it firm or undercooked.
• Aromatics: Shredded carrots, chopped celery and a bit of finely chopped onion add color, mild sweetness and savory depth. These veggies are traditional in rice pilaf, but you can also mix in chopped bell peppers, mushrooms or finely chopped leafy greens.
• Rice: Regular long-grain rice is your best choice for pilaf. The grains cook up light and don’t stick together, giving the pilaf the perfect fluffy texture.
• Parsley: Fresh parsley adds bright, herbal notes and a pop of green. If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
• Butter: Melting the butter before mixing the rice coats each grain evenly, prevents sticking and gives the pilaf a rich finish.
• Chicken bouillon: Bouillon granules infuse the rice with concentrated savory chicken flavor. Swap in vegetable bouillon to keep the dish meatless, or opt for low-sodium bouillon for better control over the salt level.

Directions

Step 1: Mix the ingredients

Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish with butter or cooking spray, then add the water, rice, aromatics, parsley, melted butter and bouillon. Stir to combine and evenly distribute all the ingredients.

Step 2: Bake the rice pilaf

Cover the dish tightly with foil and bake the pilaf for 40 to 45 minutes, stirring once after 25 minutes. The rice is done when the grains are tender and the water is absorbed.

Editor’s Tip: If the rice appears slightly wet, cover the dish and let it rest on the counter for 5 to 10 minutes. The trapped steam will gently finish cooking the rice.

Baked Rice Pilaf Variations

• Swap the liquid: No bouillon? No problem! Use chicken broth instead for instant savory flavor. You can also cook the rice in chicken bone broth for a protein boost.
• Go dairy-free: Replace the melted butter with olive oil, avocado oil or a plant-based butter.
• Add extra veggies: Toss in minced garlic, finely chopped red or green bell pepper, or sliced mushrooms for even more color and texture. You can also stir in quick-cooking veggies at the halfway mark; try frozen peas or a handful of chopped spinach.
• Speed up cooking: Start with boiling water instead of cool or room-temperature water; the extra warmth will reduce bake time, and the rice should be ready in 20 to 30 minutes, rather than 45 minutes.
• Mix up the herbs: Try adding a pinch of thyme or sage along with the parsley for extra savoriness.

How to Store Baked Rice Pilaf

Let leftover rice pilaf cool to room temperature, then scoop it into an airtight container and store it in the refrigerator for up to four days. To reheat the rice, warm it in the microwave or on the stovetop with a splash of water or broth until it’s heated through and fluffy again.

Can you freeze baked rice pilaf?

Yes! You can freeze cooked and cooled rice pilaf for up to three months. After baking, let the pilaf cool completely—you can speed up the process by spreading it in a thin layer on a baking sheet. Transfer the cooled rice to a freezer-safe container or bag. Thaw it overnight in the refrigerator before reheating it.

Baked Rice Pilaf Tips

Why is it called rice pilaf?

Rice pilaf gets its name from the cooking method itself—pilaf refers to grains cooked in stock or broth for extra flavor. Many cultures around the world enjoy this dish, and depending on the region, it may include aromatic vegetables, nuts, dried fruit, herbs or spices. This baked rice pilaf follows that tradition, using carrots, celery, onion, parsley and chicken bouillon to create a savory, flavorful alternative to plain rice.

Can you make baked rice pilaf with brown rice?

You can use brown rice instead of regular long-grain rice, but you’ll need to adjust the cooking time. Brown rice takes longer to soften, so plan to add 15 to 20 extra minutes of bake time. The finished pilaf will have a chewier, heartier texture than a traditional white rice pilaf.

What can you serve with baked rice pilaf?

This baked rice pilaf is a versatile side dish that pairs well with roast chicken, grilled steak, pork chops or baked fish. It’s also excellent with saucy mains like slow-cooked beef tips, chicken Marsala or turkey with gravy. For a vegetarian option, enjoy the fluffy pilaf stuffed into baked squash, alongside roasted vegetables or with a simple green salad.