Rice Pilaf


My mom has made this rice for as long as I can remember.  I love it so much, it has become a mainstay in my recipe repertoire.  Cooking the rice with chicken bouillon and adding thyme provide savory notes, while the sautéed onion gives it sweetness.  It’s a great side dish for any meal and makes a wonderful base for a stir fry.


1 cup white rice

2 chicken bouillon cubes

2 1/4 cups water

1 medium yellow onion, peeled and diced

1 Tbsp olive oil

1 tsp dried thyme

Tabasco sauce to taste


1. Combine the rice, bouillon cubes, and water in a small saucepan.  Over medium-high heat, bring the water to a boil, then turn the heat to low.  Cover the saucepan with its lid and simmer for 20 minutes.  Turn off the heat and allow the rice to stand for fifteen minutes so any remaining liquid can be absorbed.  Or, if you have a rice cooker, combine the rice, bouillon cubes, and water in it, turn it on, and allow it to work it’s magic.  Once the rice is fully cooked, fluff it with a fork.

2. Meanwhile, heat the olive oil in a large skillet over medium heat.  Once it’s shimmering, add the onion to the skillet and sauté it until softened and opaque.   Add the rice to the skillet and stir to combine.  Mix in the thyme and Tabasco sauce.  Continue to stir the mixture until it’s heated through.  Serve warm.

Serves 4


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