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Tired of Plain Rice? Learn how to make Cheesy Rice Pilaf

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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.

Sharing a good recipe can possibly make a person immortal–especially if the name of the giver is added to the title of the recipe. Do you agree?

I have never understood people who resist sharing their recipes (unless they run a restaurant or otherwise make money with it). 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.

Recipe Inspiration

Some time ago, I staged a giveaway and asked my readers to tell me their favorite way to eat rice.

Ready-to-eat Rice and Cheese with Peas in a serving bowl

I got several good ideas, including this recipe, from a long-time friend named Beth. 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 name of the giver is added to the title of the recipe.

Turns out this cheese and rice recipe originated with Emeril Lagasse. I’ve made a few minor tweaks.


Ingredients and substitutions:

collage of ingredients needed for this recipe

  • 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 lots of wonderful flavorful. According to the 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 is always going to be better than dried parsley unless it’s the middle of the winter and you’re snowed in. Fresh cilantro is another option.

original picture of cheesy rice pilaf with peas

Can I make this cheesy rice recipe ahead of time?

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.

Can I freeze this recipe?

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.


How to make this colorful Cheese Rice Pilaf:

Frying the onions and peppers in a skillet
1. Add chopped onions and chopped yellow bell peppers to butter in a medium-sized skillet. Sauté until the veggies are soft but not browned.
rice added to skillet
2. Add rice, salt, and bay leaf. Cook for 2-3 minutes to slightly toast the rice.
chicken stock added to skillet
3. Stir in the chicken stock. Reduce the heat to low and cover. Simmer until the rice is soft–about 15-20 minutes.
Adding the peas
4. Add the peas, cover, and continue cooking over low heat until all liquid is absorbed–about 5 minutes. Take the covered pan off the heat and set it aside for 10 minutes.
Cheese and parsley added-ready to serve.
5. Just before serving, remove the bay leaves. Fluff the rice with a fork. Stir in the shredded cheese and chopped parsley.

Would you like to see more rice recipes?

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.


Yield: 6 servings

Easy Cheesy Rice Pilaf

Cheesy Rice in serving bowl with spoon

Long-grain rice combined with yellow bell peppers, parsley, and cheese makes a colorful side dish.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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 salt
  • 1 bay leaf
  • 2 1/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1/8 cup chopped fresh parsley
  • 8 ounces Fontina, Gruyere, or Mozzarella cheese, diced or grated

Instructions

  1. Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
  2. Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
  3. Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
  4. Add the peas. Cover and let simmer until you don't see any liquid in the rice. After 5 minutes, remove your skillet or pan from the heat and allow to rest for 10 minutes with the lid on.
  5. When ready to serve, remove the bay leaf. Use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 673mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g

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