Tasty Spicy Rice Pilaf

Tasty Spicy Rice Pilaf

11
Luv2Cook 3

"This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6."
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Ingredients

35 m servings 287 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

This rice recipe was a wonderful change from plain rice. I used my food processor to chop up the veggies so this was easy to prepare. I liked the flavor the chicken stock gave the rice and of co...

Most helpful critical review

I was so excited to try this as the main picture looks delicious. This was pretty bland and boiling instant rice for 10 minutes turned the rice to mush. This was a let down and a waste of ingred...

This rice recipe was a wonderful change from plain rice. I used my food processor to chop up the veggies so this was easy to prepare. I liked the flavor the chicken stock gave the rice and of co...

On the surface it doesn't seem like this would be anything special...but it was. Not too boldly flavored, but not too plain or wimpy either. Just perfect in my mind (tho' I did use regular, lo...

Deeeeeelicious! Eating it as I type. I used red onion because I had one huge yellow and three small red. The only thing I will change next time is less stock. I also added some fresh parsley fro...

This was a nice side dish to our dinner of: 'Southwestern Egg Rolls' and 'Amy's Cilantro Cream Sauce' both from AR. I did omit the mushrooms, due to personal taste, but kept everything else the...

I was so excited to try this as the main picture looks delicious. This was pretty bland and boiling instant rice for 10 minutes turned the rice to mush. This was a let down and a waste of ingred...

Our family really enjoyed this recipe. A great alternative to plain rice. We added more mushrooms than recipe called for so reduced the amount of chicken stock. Didn't boil for 10 minutes as ...

This was very good! I followed the directions exactly, using a boulion to make the stock. I omitted the mushrooms because I didn't have any on hand but loved the red pepper flakes, it gave it ...

Tried this last night. I modified to fit what I had on hand meaning I don't use instant rice. I only used 1/2 roasted red pepper, added 1 small zucchini diced. Did everything else according to i...

Loved it! I used the crushed pepper flakes to taste b/c I didn't want it to be too spicy. Really nice flavor and super simple to make. I will def be making this again! Thanks for sharing. :)