Baked Rice Pilaf

Rice Pilaf

James Baigrie / Photolibrary / Getty Images

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
83 Calories
3g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 83
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 291mg 13%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 93mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rice pilaf that is baked in the oven makes it super easy. You can sauté some chopped onion and garlic in the oil before you add the rice for additional flavor if you'd like. Some chopped herbs or grated Parmesan cheese are delicious stirred into the finished dish. You can make this recipe with long-grain brown rice if you'd like—just bake for a longer time until the rice is tender.

This is a great recipe to serve with roasted chicken, meatloaf, or a grilled steak. Once you have the proportions memorized, it's simple to make.


  • 1 tablespoon olive oil

  • 1 cup long-grain white rice

  • 2 cups chicken stock or broth

  • 1/2 teaspoon salt

  • 1 pinch white pepper

Steps to Make It

  1. Preheat your oven to 375 F. Heat the oil over medium-high heat in an ovenproof saucepan or skillet.

  2. Add the rice, stir to coat with the oil, and heat the rice until it sizzles a bit for 2 to 3 minutes. Add the hot chicken stock, salt, and pepper, bring to a boil, cover, and place in the oven.

  3. Bake the pilaf until all the liquid is absorbed, about 20 to 25 minutes. Remove from the oven, toss with a fork and serve.

  4. For brown rice, keep all the proportions the same. Bake for 50 to 60 minutes or until the rice is tender.