Easy Cheesy Rice Pilaf with Peppers and Peas

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.

8 servings

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 (1 teaspoon) table or sea salt
1 (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 unsalted butter over medium heat. Add 1/2 cup finely-chopped yellow onions and 1/2 cup finely-chopped yellow, orange, or red bell peppers. Cook until softened but not browned.

Toast the Rice

Stir in 1 cup extra-long-grain rice, 1 teaspoon table or sea salt, and 1 bay leaf. Cook 1 minute.

Simmer

Stir in 2 1/4 cups 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 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 Fontina cheese and 1/8 cup chopped fresh parsley. Serve warm and enjoy!

Notes

Make-ahead: Cook and store in the fridge for up to 3 days. Reheat gently before serving.

Storage: Freezing is not recommended due to texture changes, but leftovers can be stored in the fridge.

Nutritional Information