Name: Easy Cheesy Rice Pilaf with Peppers and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons unsalted butter; 1/2 cup finely-chopped yellow onions; 1/2 cup finely-chopped yellow, orange, or red bell peppers; 1 cup extra-long-grain rice; 1 teaspoon table or sea salt; 1 bay leaf; 2 1/4 cups chicken broth; 1/2 cup frozen peas; 8 ounces Fontina cheese (Sub Gruyere, or Mozzarella cheese, diced or grated); 1/8 cup chopped fresh parsley

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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!

Ready-to-eat Cheesy Rice Pilaf with Peas in a serving bowl

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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

collage of ingredients needed for this recipe

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.

softening onions and yellow bell peppers.

Adding rice to softened veggies in a skillet.

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!

Easy Cheesy Rice Pilaf with Peppers and Peas

By Paula Rhodes

This Cheesy Rice Pilaf is a vibrant and satisfying side dish that pairs perfectly with chicken, fish, or beef. Long-grain rice is simmered with bell peppers and onions, then finished with sweet peas and gooey melted cheese for a comforting, flavorful dish.

5 from 7 votes

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Video

Prep time: 15

Cook time: 30

Total time: 45

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!

Equipment

OXO Skillet – 12″ – Hard Anodized/Non-Stick

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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10 Comments

Yummy recipe. I wasn’t sure if the rice was supposed to be cooked prior to adding it to the dish.

Paula says:

at

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.

Reply

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!

Paula says:

at

Fantastic! Glad you are enjoying it. Thank you for the 5-star review.

Reply

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.

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.