Cheesy Rice Pilaf Recipes

CHEESY RICE PILAF

Cheesy Rice Pilaf image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1/2 small onion, chopped
1 small garlic clove, grated
1 1/2 cups long-grain white rice, preferably basmati
3 cups chicken broth
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 cups grated Gruyere (about 6 ounces)
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

CHEESY RICE PILAF CHICKEN BAKE

Cheesy Rice Pilaf Chicken Bake image

This is a super easy and delicious chicken bake recipe using packaged rice pilaf mix. I used Knorr Rice Sides Rice Pilaf but believe any rice pilaf mix would do. (NOTE: If using another brand, check the moisture ratio. If the package directions call for more or less water/broth than my recipe, simply add the amount indicated on the package.) The rice is perfectly cooked and seasoned, and the chicken turns out ultra-moist topped with melted cheddar cheese. DH and my 15-month-old DD enjoyed every bite.

Provided by MarthaStewartWanabe

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breasts, boneless, skinless (medium sized)
1 (5 1/3 ounce) package rice pilaf mix (Knorr Rice Sides Rice Pilaf)
1 tablespoon olive oil
1/2 teaspoon dried garlic, minced (I use Tastefully Simple Garlic Garlic Seasoning)
1/2 teaspoon dried onion, minced (I use Tastefully Simple Onion Onion Seasoning)
2 cups chicken broth (or water)
1/2 cup sharp cheddar cheese, shredded

Steps:

Preheat oven to 350°F.
In a 9 x 13 baking pan, lay chicken breasts side-by-side.
In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
Remove from oven and allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 356.6, Fat 22.2, SaturatedFat 7.5, Cholesterol 107.6, Sodium 560.8, Carbohydrate 0.9, Sugar 0.5, Protein 36.2

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