Quick & Easy Rice Pilaf

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.

This easy, freezer-friendly Rice Pilaf is prepared in a single pot and cooks in less than 30 minutes! It’s full of flavor and easy to customize.

A large wooden spoon scooping rice pilaf from a cast iron skillet.

“Mmmm, this is really good” – I think my husband said that three times when he first tried this rice pilaf.

Folks, we have a winner.

You would think that because I’m a food blogger, dinner would be like, the easiest part of my day, right?

Wrong. I still struggle with it.

I struggle with finding things that my husband and toddler will both eat, how to make them a good meal fast, and how to best make use of any leftovers.

One of the easiest ways I can combat busy weeknights is with Barber Foods® Broccoli & Cheese Stuffed Chicken Breasts from Walmart. I just pop them in the oven and they’re ready at the exact same moment as this rice is.

That’s what we call a miracle meal.

Overhead view of ingredients needed to make Rice Pilaf

If you’re not familiar with these Stuffed Chicken Breasts from Barber Foods, can you do me the biggest favor on earth and try them?

The flavor combination of this high-quality chicken (which also comes in a Chicken Cordon Bleu variety) is top-notch. The chicken is raised with no hormones and each one is hand-stuffed.

You can even microwave it for just 2 ½ minutes if you’re in a pinch!

Barber Foods Stuffed Chicken Breast Boxes

So. A meal that my husband and toddler will eat? –Check. Can I make it in 30 minutes flat?- Check.

Uncooked white rice in a black cast iron skillet Rice crisping up in a black cast iron skillet, yellow from turmeric chicken broth being poured into a skillet of yellow colored rice in a black cast iron skillet. Cover over a black cast iron skillet with rice cooking inside. Black slotted spoon scooping up cooked yellow colored riced in black cast iron skillet. Frozen peas and carrots being added to yellow colored cooked rice in a black cast iron skillet. a black cast iron skillet full of cooked rice pilaf with a red silicon spatula in the pan.

Now what about the leftovers? (If you have any).

Freezing Leftover Rice

Cooked rice is completely freezer-friendly. I like to freeze it in portion-sized foil packets in a freezer bag. When I’m ready to serve it, I pop it into a 350 degree oven for 20 minutes or so.

You can also refrigerate this rice in an airtight container. It’s best if you eat it within three days. 

Breaded chicken stuffing with broccoli and cheese over a bed of rice pilaf on a white plate.

Additional Ingredients for Rice Pilaf

I sometimes like to add thinly sliced almonds to the mix as it adds a nice crunch. Cashews or Crunchy chow mein noodles on top are also a nice addition.

Cooked broccoli makes a nice addition as well. If it’s uncooked, I would steam small florets in the pan while the rice is cooking.

Frozen Corn, string beans, and/or lima beans are also a nice way to mix things up!

Overhead view of a black cast iron skillet filled with rice pilaf. A wooden spoon is resting in the skillet and green onions are in the background.

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Quick & Easy Rice Pilaf

4.5 from 2 votes
This easy, freezer-friendly Rice Pilaf is prepared in a single pot and cooks in less than 30 minutes! It's full of flavor and easy to customize.


  • 1 Tablespoon canola oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons butter, separated
  • 1 cup white long grain rice, uncooked
  • Salt/Pepper, to taste
  • ½ teaspoon turmeric
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 egg, optional
  • 2 green onions, diced


  • Heat the canola oil in a large skillet over medium heat and add the onions. Cook until soft and translucent, 3-5 minutes.
  • Add the minced garlic and cook for an additional minute.
  • Melt one tablespoon of butter. Add the rice and cook for about 5 minutes, stirring occasionally.
  • Add the salt/pepper and turmeric. Stir to combine.
  • Add the chicken broth and stir to combine.
  • Bring the mixture to a boil, then reduce to a simmer and cover the skillet. Heat for 15 minutes.
  • Uncover the pan and stir. Add the frozen vegetables and stir occasionally until heated through.
  • Push some rice to the side and melt the additional tablespoon of butter.
  • Crack the egg and scramble it. Once scrambled, stir to combine into the rice.
  • Sprinkle with diced green onions and serve!


This rice does freeze well. I like to freeze it in portion-sized foil packets. To reheat, place the packet in a 350 degree oven for 20 minutes or so, until heated through.


Calories: 306kcal, Carbohydrates: 45g, Protein: 6g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 528mg, Potassium: 286mg, Fiber: 2g, Sugar: 1g, Vitamin A: 3620IU, Vitamin C: 15.8mg, Calcium: 49mg, Iron: 1.4mg