Cheesy Rice Pilaf with Peppers and Peas
Sneak Preview: Long-grain rice simmered in chicken broth with onions, bell peppers, peas, parsley, and Fontina cheese. Ready in about 45 minutes and makes about 6–8 servings.
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My friend Beth brought this cheesy rice pilaf to a church supper years ago, and I’ve been making it ever since. It’s one of those dependable side dishes—colorful, comforting, and just fancy enough for company, yet simple enough for a weeknight supper for two.
What Makes Rice Pilaf Different?
Rice pilaf is cooked first with butter and aromatics, then simmered in broth instead of water. That extra step gives the rice a deeper flavor and fluffier texture.
Ingredients & Substitutions
• RICE: Extra-long-grain rice gives separate, fluffy grains. Basmati or jasmine work. Avoid short-grain or instant rice.
• BUTTER: Adds flavor and helps toast the rice. Substitute olive oil if needed, but butter tastes better here.
• ONIONS: Yellow onions add sweetness. White onions are fine; red onions change the flavor slightly.
• BELL PEPPERS: Yellow blends with the cheese, but red or orange add brighter color. Green peppers are more bitter.
• CHICKEN BROTH: Gives the pilaf its flavor. Vegetable broth works; water is not recommended.
• BAY LEAF: Adds subtle depth. Omit if needed, or replace with a pinch of dried thyme and oregano.
• PEAS: Frozen peas are best. Fresh peas work; canned peas get mushy.
• CHEESE: Fontina melts smoothly. Gruyère or mozzarella are good substitutes. Sharp cheddar changes the flavor but can work.
• PARSLEY: Fresh parsley brightens the dish. Cilantro or chives can be used for a different flavor.
How to Make Cheesy Rice Pilaf
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Note: This recipe halves nicely using the ½x button in the recipe card. Or double it by using the 2X button.
Easy Cheesy Rice Pilaf with Peppers and Peas
Video
Ingredients
- 3 tablespoons (42 g) unsalted butter
- ½ cup (80 g) finely-chopped yellow onions
- ½ cup (75 g) finely-chopped yellow, orange, or red bell peppers
- 1 cup (185 g) extra-long-grain rice
- 1 teaspoon table or sea salt
- 1 bay leaf
- 2 ¼ cups (529 g) chicken broth
- ½ cup (73 g) frozen peas
- 8 ounces (227 g) Fontina cheese (Sub Gruyere, or Mozzarella cheese, diced or grated)
- ⅛ cup (8 g) chopped fresh parsley
Instructions
Sauté the Veggies
- In a medium skillet, melt 3 tablespoons (42 g) unsalted butter over medium heat. Add 1/2 cup (80 g) finely-chopped yellow onions and 1/2 cup (75 g) finely-chopped yellow, orange, or red bell peppers. Cook until softened but not browned.
Toast the Rice
- Stir in 1 cup (185 g) extra-long-grain rice, 1 teaspoon table or sea salt, and 1 bay leaf. Cook 1 minute.
Simmer
- Stir in 2 1/4 cups (529 g) chicken broth (I use reconstituted chicken bouillon). Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
Add Peas:
- Stir in the 1/2 cup (73 g) frozen peas, cover, and continue cooking on low for 5 minutes or until the liquid is absorbed.
Finish with Cheese:
- Remove the bay leaf. Fluff the rice with a fork, then fold in 8 ounces (227 g) Fontina cheese and 1/8 cup (8 g) chopped fresh parsley. Serve warm and enjoy!
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This cheese-and-rice recipe started with Emeril Lagasse. I’ve tweaked it over the years, but its heart remains the same—a simple, colorful rice pilaf that makes people smile.
Looking for another dependable side dish? Try cilantro rice with hominy for tacos, Southwestern Jasmine rice for grilled meats, or broccoli cheese rice for a cozy casserole.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Yummy recipe. I wasn’t sure if the rice was supposed to be cooked prior to adding it to the dish.
Hi Cailin,
Yes, you can see directions for cooking the rice in the pictures. Look at the process pictures two and three.
Glad you liked it.
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!
Fantastic! Glad you are enjoying it. Thank you for the 5-star review.
Hi Paula,
Thanks so much for the terrific and Yummy sounding recipes. I’m going to be as fat as a pig !! By any chance do you have an easy microwave Banana Pudding recipe? My Uncle Gene in Mississippi
loves banana pudding.
Thanks my new friend,
Merm
Another great rice dish! I agree – I’ll start eating more rice if it makes you look that good! There’s something about cheese and rice that turns it into “comfort” food – can’t wait to try this one too – thanks Beth!
That girl looks so good!! I love rice and looks like a great recipe. May have to leave off the cheese though as I am not a “cheesy” person. Will it hold together and be just as good without the cheese? Sis, you want to live down the street from Beth and I want to be on the route to Paula’s work. Do you think we can work something out??
Wow, I wish I lived down the block from you so I could eat all your leftovers!!
This looks delicious, I’m saving it in my recipe file. My rice is always so boring:(
Stealing again, this one looks great for the guys here. Thank Beth for me, okay…she looks lovely.