Rice Pilaf with Carrots and Peas

5 from 1 vote

This Easy Rice Pilaf with Carrots and Peas is a staple recipe everyone should learn! It goes great with so many dishes and is so easy to make!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Keyword: rice pilaf, rice pilaf with vegetables

Servings: -6 servings

Calories: 288kcal

Author: Malinda Linnebur

1 tablespoons butter
1 small onion, chopped
⅓ cup (45g) diced carrot
1 clove garlic, minced
1 cup (220g) long grain white rice
2 cups (475ml) chicken broth or broth of choice (I actually use just a hair less than 2 cups of water)
¼ cup (35g) frozen peas, slightly thawed

Heat a medium saucepan over medium heat. Add butter, onion, and carrot. Cook stirring frequently until slightly softened (about 3-5 minutes). Stir in garlic and cook for 30 seconds. Stir in rice and cook stirring frequently until edges become slightly translucent (about 3-5 minutes).
Add broth and bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes without lifting the lid, then fluff with a fork and add the peas.

Nutrition info calculated using reduced sodium chicken broth.
STORAGE: Store in the refrigerator for up to 3 days.
FREEZER FRIENDLY: Spread hot cooked rice in an even layer on a baking sheet and place in the freezer to cool completely. After cooled scoop into freezer bags and seal well. Freeze for no longer than 2 months. Don't thaw in the refrigerator but instead reheat it straight from frozen for the best texture. Reheat in the microwave or on the stove top with a couple tablespoons of water added. Cook over low heat stirring frequently to prevent burning.