Ann's Rice Pilaf Recipe -
Ann's Rice Pilaf Recipe
  • READY IN 35 mins

Ann's Rice Pilaf

Recipe by  

"This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Dissolve chicken bouillon in water in a bowl.
  2. Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  3. Pour bouillon mixture into the skillet with the vermicelli.
  4. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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  • Cook's Notes:
  • This recipe also works well using instant rice. Follow the recipe exactly, only use the amount of water and rice called for on the instant rice box. Just allow it to sit a bit longer than called so that the vermicelli has time to soften.
  • This also works well using beef broth or bullion.
  • If you prefer a moister rice, add a bit more of water. If you like a drier rice, put a little less water.

Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2013

Not too bland, not too bold, just right - and for my turkey dinner tonight that means it was perfect. Hubs and I both appreciated its simplicity. I used orzo for the broken vermicelli and chicken broth rather than the bouillon and water. Even tho’ the submitter encourages using your choice of seasoning, I stuck to the Greek seasoning as the recipe was written. As she said, however, the recipe is versatile so it allows the flexibility to use any number of different herbs or seasonings. We loved it, plain and simple.

Most Helpful Critical Review
Apr 22, 2014

but my rice wasn't dry, it was still UNCOOKED.. i added a couple of tablespoons after cooking for 20 minutes and it was done enough, but the bottom was overcooked/crunchy.. if i were to try this again i'd use 3 extra tablespoons of water and watch it closely.. i liked the amount of pepper, but we're pepper lovers.. felt it was salty and i didn't even add the 1/2 tsp of salt.. i should have taken the advice of other reviewers and used 2 tablespoons of olive oil in place of the butter.. i think that would have solved the salty issue

Apr 01, 2012

What an absolutely delicious side dish for either chicken or pork. The store didn't have either vermicelli or greek seasoning. I used the greek seasoning recipe from the AR site (it was great) and whole grain thin spaghetti for the vermicelli. From a presentation perspective, I think I'll break the pasta into smaller pieces the next time. Since I used 2 tsp bouillon granules, I did not add the salt, and we didn't miss it. We like pepper, and this was just the perfect qty for us, but if you're not a pepper lover, you may want to approach that measurement cautiously. I think this would make an excellent filling for a hollowed out whole ripe summer tomato or even adding some shredded chicken to it for a summer lunch. Moist, flavorful, and just downright tasty. Thanks, Ann, this is a winner in my book.

Jun 06, 2012

A great base recipe. I like to add my own twist and this recipe certainly allowed for that. Will be using this recipe again.

Apr 07, 2012

We enjoyed this recipe very much. I didn't have Greek seasoning so I used Old Bay since I was serving shrimp also. I also used brown rice instead of white which, of course, increased the cooking time. I liked the brown rice so next time would use about 1/2 the butter and increase the water to 3 cups. Thanks for a great recipe!

Aug 05, 2014

I've tried so many rice pilaf recipes but they never seem to have the great flavor I'm looking for. This one intrigued me since it had the chicken bouillon, so I gave it a try. My only change was using Orzo in place of the vermicelli, and it worked out fine. I did add a bit more Greek seasoning, my own blend. Not only was the rice full of flavor it was a fluffy perfection. I use Uncle Ben's Long grain rice and a pack of Goya chicken powder (it has a lot less sodium than other brands). This beats all other recipes I've tried. My husband said it was the best rice pilaf I've ever made. So this is now my go to rice pilaf recipe. Thanks Ann.

Sep 30, 2013

We loved this recipe. I was serving baked cod and wanted a rice side dish to accompany it. This was perfect. I also wanted to have peas as a side dish, so threw the frozen peas into the pilaf the last few minutes. Saved washing a pan and looks very colorful. I've purchased the prepackaged versions of pasta and rice and like this much better. Doesn't take separate shelf space in the cupboard, and I can put in the spice and bouillon to suit the entrée. Makes a large batch, but reheats well.

Feb 13, 2013

I like the flexibility with this recipe. It beats buying it in a box! My local grocer only had Orzo, which I actually prefer. I keep Knor bouillon cubes in my pantry at all times. It is more seasoned, so I didn't have to add extra salt. This was a perfect compliment to the Lemon Chicken Piccata, also on this site.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 1123 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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