Restaurant-Style Rice Pilaf with Red Pepper
Buttery rice pilaf inspired by Longhorn Steakhouse, sautéed with red pepper, onion, and garlic in broth. Toasted rice grains stay separate and fluffy, finished with fresh parsley. Simple technique delivers steakhouse-quality side dish at home.
Ingredients
- 2 tablespoons olive oil or avocado oil (unsalted butter could also be used)
- ¼ cup finely diced red pepper (or red pepper flakes)
- 2 tablespoons finely diced onion
- 1 tablespoon parsley
- Salt and pepper, to taste
- 1 cup dry white rice, rinsed and drained
- 2 cups chicken broth or vegetable broth
- 1 clove garlic, minced (or garlic powder)
- 1 tablespoon butter
Instructions
- 1
Rinse and drain the rice. Finely dice the red pepper and onion. Mince the garlic and chop the parsley.
- 2
Heat the oil in a large skillet over medium-high heat. Add the onion and red pepper, cook until tender.
- 3
Add the rice to the hot skillet and sauté, stirring frequently, to avoid sticking.
- 4
Pour the broth into the skillet and add the minced garlic. Bring to a boil.
- 5
Cover the skillet, reduce heat to low, and simmer until the rice is tender and liquid is absorbed.
- 6
Remove from heat and let stand, covered, for 10 minutes without removing the lid.
- 7
Fluff the rice with a fork. Stir in the parsley, salt, and pepper to taste.
Tips
Toast the rice in hot oil before adding broth to enhance nutty flavor and keep grains separate.
Do not lift the lid during simmering or the rice may cook unevenly.
Let the rice rest covered after cooking to allow residual steam to finish the cooking process.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of broth.
Prepare ingredients up to 1 day ahead. Rice can be cooked 1 day in advance and reheated.
Serve as a side dish with grilled steak, roasted chicken, or fish.
Common Mistakes
Do not skip rinsing the rice to avoid gummy, starchy texture
Do not skip the 10-minute rest to ensure even cooking and fluffiness
Do not stir during simmering to avoid breaking grains and releasing excess starch