Onion Rice Pilaf

Onion Rice Pilaf


447 people made this

A delicious yet simple rice side dish, made with long grain white rice, diced red onion and chicken stock. This tasty side is a great accompaniment to fish or chicken.


Serves: 6 

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 1/2 cups long-grain white rice
  • 1 teaspoon ground black pepper
  • 2 cups chicken stock

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the oil in a saucepan over medium heat. Add the onion and cook until soft. Stir in the rice and continue cooking until rice is coated with oil. When rice begins to colour slightly, add pepper to season. Pour in the stock. Bring to the boil, reduce heat to low, cover then simmer 20 minutes.

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Reviews (7)


Good recipe, thanks. About 1/2 way through the simmering process I added some left over roast chicken (cut small), two shallots, some coriander and a small red chilli (all cut small). About 5 minutes before serving I also added a big splodge of Worcestershire sauce and stirred it through. Bloody brilliant. I think next time I may also add a diced clove of garlic with the onions. - 14 Dec 2012


Used different ingredients. Our whole family loved this! I used olive oil instead of butter for sauteeing and added a clove of minced garlic to the onion. Basmati rice worked well for this, and I browned it with the oil and onion for a few minutes. I added parsley, thyme and basil. Just a few grinds of pepper was all it needed. Try grating in a few carrots to give it a nice colour. I'll make this again, probably adding almonds or pecans. - 29 Sep 2008


This is a great dish. My husband says it is one of the best things I have ever cooked! The rice was all separated and very light and fluffy. I used lemon olive oil instead of butter, and added some peas to make it more filling, and served it with Kofta and Raita. A great meal that will now be a regular. - 18 Feb 2012

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