This Classic Rice Pilaf is a delicious and comforting side dish that pairs well with your favorite main dish whether it is poultry, fish, pork, or beef!
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion. Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
Add the rice and orzo to the skillet. Stir to combine with the onion mixture. Continue cooking and stirring until the rice is toasted/golden brown.
Pour in the heated chicken stock and add the cayenne pepper.
Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
Remove from heat and fluff rice with a fork. Stir in the parsley, season with salt and pepper, and serve.
Notes
Leftovers: Allow the pilaf to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Freeze: Allow the pilaf to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Squeeze out any excess air, seal tightly, and freeze for up to 1-2 months. To reheat, thaw the pilaf overnight in the refrigerator, then reheat gently in the microwave or on the stovetop.
If your pilaf is too dry, you can add a splash of broth or water and gently stir to incorporate the liquid until the desired consistency is reached. If it's too moist, remove the lid and continue to cook over low heat, stirring occasionally, until excess moisture evaporates.