Recipe by tooshay
"Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork.
Leftovers are great for lunch the next day."
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carrots, finely chopped
celery, finely chopped
red bell pepper, diced
onion, finely chopped
1 (8.75 ounce) can
no-salt-added sweet corn, drained
1 (15 ounce) can
no-salt-added sweet peas, drained
5 1/2 cups
1 1/2 tablespoons
1 1/2 tablespoons
dried crushed parsley
dried crushed thyme
salt and ground black pepper to taste
Yes, this WAS awesome! Hubs and I both loved it! It's colorful, flavorful, and interestingly different from most rice side dishes. I did add the optional saffron and really would recommend not omitting it. It adds a unique and appealing flavor as well as a rich and beautiful color. I used both frozen corn and frozen peas, adding both, straight from the freezer, at the end - no need to cook them with the rice! This, along with Swiss Chard Sautéed with Lime, was an ideal side dish for Spanish Style Albondigas in a Sunny Mediterranean Sauce, both recipes from this site.
I was a bit disappointed.... It smelled and looked great, but the taste was just so-so. Also a bit too mushy. I think if I made it again, I'd eliminate the canned peas. But all in all, it was okay.
In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about using the frozen peas and corn and adding them at the end. This adds a nice additional texture to the dish. The reason I wrote the saffron as optional is because it is pricey and not a typical household staple. I do agree that it is worth using if you can, it does add a rich warmth and beautiful color to the dish. It's best to steep it first in warm broth. This recipe really lends itself well to adaptation because of the simplicity of its ingredients. Adding turmeric, chili powder, curry, ginger, jalapeno etc. Could transform this to your perfect side. Have fun with it! The leftovers are a wonderful lunch the next day!
I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional, simple recipe. It turned out great and we absolutely loved it. No more rice pilaf from a box for us!
Loved it but added chicken, tumeric, and ginger.
This was very nice. I did not have any corn so had to leave it out. Served it with Tonkatsu and Tonkatsu sauce both from AR. Good dinner. I think that next time that I make this I will add some chiles or jalapenos. I think that this would notch up the flavor a little. Thanks so much for posting the recipe
I make this once a month just to change up the rice. It turns out perfect everytime, and the flavour is awesome!. I use basmatti rice, because that is usually what i have at home, and just use carrots and peas, or whatever veggie i have hanging around. the kids eat it up everytime.
above average, better than some restaurants. Young adult commented on good flavor also and suggested adding eggs. will make again and follow recipe more closely, surely it will be even better. Liked the jalapeno addition at the end, as a side to mix in per serving plate. Tried a plate with Ginger, and another with Turmeric. would prefer to use Saffron next time. this first time, used what was on hand, a couple baby carrots, a can of mixed peas and carrots, frozen red pepper, was out of thyme, saffron and soy sauce, used 50% extra Worcestershire sauce, substituted celery seed for celery, forgot the onion, used all other ingredients, lemon pepper and chicken broth, omitted additional salt and pepper. Giving it a 5 instead of a 4, as my adjustments due to what was on hand when I had a craving for good rice has changed the flavor a little. Prep time was 0, just started cooking and adding.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Rice Pilaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 376
** Calories from Fat: 50
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