Vegetable-Rice Pilaf

Demonstrated by: Petty Officer Joseph Landon, United States Navy.
Ship to Shore Recipes with the United States Navy on June 1, 2002.



Vegetable-Rice Pilaf

  • 2 tablespoons butter
  • 1 small onion, minced
  • 1/4 cup each minced red, yellow and orange bell peppers
  • 2 tablespoons minced celery
  • 1 lb jasmine rice
  • 4 to 6 cups Homemade Chicken Stock
  • Salt and pepper to taste


  1. In a saucepot, heat butter; sauté onion for 2 minutes.
  2. Add bell peppers and celery; sauté for 2 more minutes.
  3. Add rice; sauté for 4 more minutes or until rice gives a nutty flavor.
  4. Add chicken broth until it is 1/2-inch above rice; stir.
  5. Cover and bring to a boil.
  6. Lower heat and simmer until rice is done, about 30 minutes.
  7. Season with salt and pepper.

Makes 6 servings.


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