Parmesan Pepper Rice Pilaf

"I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc."
 
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photo by Mrs. Woods photo by Mrs. Woods
photo by Mrs. Woods
photo by Junebug photo by Junebug
photo by Junebug photo by Junebug
photo by RecipeNut photo by RecipeNut
Ready In:
25mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In a medium saucepan, heat olive oil over medium high heat.
  • Add crushed red pepper and rice.
  • Stir well to coat rice with oil.
  • Cook for a minute or two until rice starts to look translucent.
  • Add the chicken broth and bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
  • Remove lid, fluff rice with a fork.
  • Sprinkle with Parmesan cheese and black pepper.
  • Cover just until cheese melts.
  • Serve.

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Reviews

  1. Made this the other night to go with Easy Baked Fish#29490. I did add some choppped onion and garlic and homemade chicken broth but followed the rest of the recipe. Very delicious and easy. Thank you.
     
  2. We made this the other night and it was so good! All the kiddos loved it too. I did use just normal rice and cut back on the red pepper flakes for the kids. Yum! Will def make this again!
     
  3. Very good rice. I loved this and its so easy to throw together. I will make this again, thank you so much for this awesome recipe.
     
  4. So delicious! I used Jasmine rice and it has the most wonderful aroma while cooking. I'll served baked Tilapia fillets over the rice. Yum!
     
  5. i really liked this pilaf, but i think i accidentally overcooked the rice in step 4, leaving me with a very dry pilaf. i would like to try and make this one again. i paired it with a baked salmon with herbs recipe and the combination was very, very tasty.
     
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Tweaks

  1. Very good! I used brown rice and had to increase the cook time by an additional 25 minutes. I used shredded parmesan instead of grated and stirred in a couple TBSP of fresh cream of mushroom soup.
     
  2. What a wonderful recipe this is! The only change I made was to use vegetable broth instead of chicken broth. It was easy to cook and resulted in a delicious side dish. Thanks you JillAZ for sharing your recipe.
     

RECIPE SUBMITTED BY

<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins.&nbsp;I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and&nbsp;enjoy reading them.&nbsp; <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>
 
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