Cheesy Rice Pilaf with Peppers and Peas
Sneak Preview: Long-grain rice, yellow bell peppers, parsley, peas, and cheese come together in this deliciously simple Cheesy Rice Pilaf. A great way to add flavor and color to your plate!

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A Recipe Worth Sharing
Some recipes are more than just instructions—they carry memories and connections. This Cheesy Rice Pilaf is one of those dishes. Every time I make it, I think of my friend Beth, who first shared it with me.
I’ve never understood why some people keep their recipes secret (unless they’re running a restaurant or selling a cookbook). A good recipe, like a good story, deserves to be passed along. Adding personal notes or tweaks only makes it more special—like a time capsule of flavors and memories.
Turns out this cheese and rice recipe originated with Emeril Lagasse. I’ve tweaked it over time, but its heart remains the same: a simple, cheesy, and colorful rice pilaf that brings warmth to the table and a smile to those who eat it.
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
Ingredients and Substitutions

- RICE:
- Extra-long-grain rice works best, but basmati or jasmine are great substitutes.
- ONIONS:
- Yellow onions add sweetness, but white onions work too.
- BELL PEPPERS:
- Yellow bell peppers blend with the cheese, but red or orange add more color. Green peppers bring a slightly bitter edge.
- CHICKEN BROTH:
- Homemade is best, but store-bought or bouillon works fine.
- BAY LEAF:
- Adds subtle depth—omit if necessary, or replace with a pinch of dried thyme and oregano.
- PEAS:
- Frozen peas are ideal. Fresh peas work too, but canned are not recommended.
- CHEESE:
- Fontina is the go-to, but Gruyère or mozzarella are great alternatives.
- PARSLEY:
- Fresh parsley is best. Cilantro can be used for a different flavor.
How to Make Cheesy Rice Pilaf:
1️⃣ Sauté the Veggies – In a medium skillet, melt butter over medium heat. Add chopped onions and yellow bell peppers. Cook until softened but not browned.
2️⃣ Toast the Rice – Stir in the rice, salt, and bay leaf. Cook for 1-2 minutes, stirring, to lightly toast the rice.


3️⃣ Simmer – Pour in the chicken broth, cover, and reduce heat to low. Simmer for 15-20 minutes until the rice is tender.
4️⃣ Add Peas – Stir in the peas, cover, and continue cooking on low for 5 minutes or until the liquid is absorbed.


5️⃣ Finish with Cheese – Remove the bay leaf. Fluff the rice with a fork, then fold in the cheese and parsley. Serve warm and enjoy!
FAQ–Cheesy Rice Pilaf
❓ Can I make this ahead? Yes! Cook and store in the fridge for up to 3 days. Reheat gently before serving.
❓ Can I freeze leftovers? Freezing is not recommended due to texture changes, but leftovers can be stored in the fridge.
Parting Thoughts: Need more delicious rice recipes? If so, you might enjoy this Cilantro Rice with Hominy, 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.