Chili Pilaf

READY IN: 35mins
Recipe by threeovens

Okay, while not authentic pilaf, this is a very nice accompaniment to a grilled steak with chimichurri!

Top Review by Karen Elizabeth

Easily prepared and much enjoyed! My main problem was that orzo is virtually unobtainable here -- every now and then I get lucky and find some, but generally have to settle for risoni, which is a great shame because I really like orzo. In this case, I had to use risoni, so I'm sorry about that, but did really enjoy the marriage of pasta rice and rice, with a nice spicy touch of chilli. I used roasted peppadews, a small cherry pepper locally available, I like the Hot variety :). Thank you, threeovens, a nice dish, and when and if I come across orzo, I will make this properly!

Ingredients Nutrition

  • 2 tablespoons butter
  • 14 cup orzo pasta
  • 1 34 cups chicken stock
  • 1 cup rice
  • 14 cup marinated roasted red peppers or 14 cup pimiento, drained and finely chopped
  • 1 tablespoon chili powder
  • 1 12 teaspoons sweet smoked paprika


  1. In a large saucepan, melt the butter, over medium heat; cook orzo, stirring until toasted and golden, about 3 minutes.
  2. Stir in chicken stock, rice, pimientos, chili powder, paprika and bring to a boil.
  3. Lower heat, cover, and simmer until tender, about 18 minutes.
  4. Remove from heat and fluff with a fork.

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