Cheesy Rice Pilaf–When You’re Tired of Plain Rice
Sneak Preview: Make this Cheesy Rice Pilaf Recipe with long-grain rice, yellow bell peppers, parsley, peas, and cheese the next time your meal needs some interest, color, and good taste.

As an Amazon Associate, I earn from qualifying purchases.
Sharing a good recipe can make a person immortal–especially if the giver’s name is added to the recipe’s title. Do you agree?
I have never understood people who resist sharing their recipes (unless they run a restaurant or make money with them). Not only the recipe but any added notes can stimulate fading memories.
Whenever I make this colorful cheesy rice recipe, I think of the friend who gave it to me.
Happy Cooks Speak Up
“Love this recipe, I made it as written twice LOVED it and since have modified to fit my mood and what I have on hand. The method is spot on and I make a perfect rice side every time I use it, which has been many times. Thank you!” —LIZ
Recipe Inspiration
I staged a giveaway some time ago and asked my readers to tell me their favorite way to eat rice.
I got several good ideas from a long-time friend, Beth, including this recipe. Every time I make it, I think of her even though I haven’t seen her in ages.
Sharing a good recipe can possibly make a person immortal–especially if the giver’s name is added to the recipe’s title.–Paula-ism
Turns out this cheese and rice recipe originated with Emeril Lagasse. I’ve made a few minor tweaks.
Ingredients and Substitutions

- RICE: Extra-long rice by Mahatma is my first choice, but any long-grain rice is good. You could also substitute basmati or jasmine if you prefer. If you’re not a rice lover, try it with quinoa.
- ONIONS: Yellow onions work perfectly, but white onions are fine, too.
- BELL PEPPERS: The recipe calls for yellow bell peppers. The color makes them blend in with the cheese. Red or orange peppers will change the look but not the flavor. Using green bell peppers will add a slightly bitter flavor profile.
- CHICKEN BROTH: Homemade stock is the best but certainly not a necessity. Substitute canned chicken broth if it’s more convenient, or use a bouillon cube or powder to make broth.
- BAY LEAF: You might be tempted to leave this one out, but it adds many wonderful flavors. According to tastingtable.com, “the closest match to the herb is a mixture of dried thyme and oregano; a quarter teaspoon per leaf gets the job done.”
- PEAS: Unless you have fresh peas, frozen peas are my first, second, and third choice. Otherwise, leave them out.
- CHEESE: My friend uses Fontina, but Gruyere and Mozzarella (a cheaper option) would make good substitutes. Although I doubt if you would have clicked on this recipe if you don’t like cheese, you could leave it out.
- PARSLEY: Fresh parsley will always be better than dried parsley unless it’s the middle of the winter and you’re snowed in. Fresh cilantro is another option.

How To Make Colorful Cheesy Rice




FAQ–Cheesy Rice Pilaf
Yes, you can make this earlier in the day. If you want to prepare this recipe the day before, leave out the cheese and parsley.
Just before serving, reheat the dish in the microwave. Fluff the rice, then stir in the cheese and parsley. Let it sit until the cheese melts.
Prepare the recipe through step 4. Remove the bay leaf. Wrap well and freeze for up to one month. Thaw before serving.
Reheat in the microwave until piping hot. Fluff the rice and mix in the cheese and parsley. Put the lid on until the cheese melts, and serve immediately.
Parting Thoughts: Are you a rice lover? If so, you might enjoy this Cilantro Rice with Hominy, Easy Jasmine Rice with Southwestern Flavor, and Fresh Broccoli Cheese Rice.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.