Green Onion Rice Pilaf

Green Onion Rice Pilaf

Photo by John W.

  • Prep Time


  • Total Time


  • Servings



  • cup olive oil

  • ¼

    cup small diced onion

  • 1

    teaspoon minced garlic

  • 1

    cup long grain white rice (rinsed)

  • 1

    teaspoon salt

  • ½

    teaspoon white pepper

  • cups chicken stock

  • 1

    tsp annatto seasoning

  • 3

    thinly sliced chopped green onion tops


Preheat the oven to 350 degrees F. Place a 2-quart, ovenproof dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the diced onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock with the annatto seasonaing to the pan and heat until the water comes to a boil, stirring occasionaly. Cover the pan with a lid and place in the oven. Cook the rice for 30 minutes, remove from the oven and let stand for 5 minutes. Remove the lid, and add the green onions to the pan and toss with a fork.


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