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Rice Pilaf With Peas and Carrots Recipe – How to Make it in 8 Simple Steps

Those rice mixtures that you buy in the stores that include rice, dried veggies, and a seasoning packet are quick to prepare, tasty, and convenient. However, did you know that you can make these kinds of rice mixes in your own kitchen on the stove for much less money?

Additionally, these delicious mixtures only take a few extra moments to create, and you are in control of how much of what kind of vegetable is added and how much salt is included in the recipe.

A plate of rice pilaf with peas and carrots.

Rice Pilaf With Peas and Carrots Recipe

April Freeman
With our recipe for Rice Pilaf, you can make a delicious side dish for your family’s dinner tonight, knowing that you used only healthful ingredients and no preservatives in the recipe.
Prep Time 10 mins
Cook Time 15 mins
Time to Stand 5 mins
Total Time 30 mins
Cuisine Persian
Servings 6 Servings


  • Large skillet
  • Tight-Fitting Lid
  • Spatula


  • ½ cup Carrots chopped into ¼ inch pieces
  • ½ cup Frozen Peas
  • ¼ cup Minced Onion
  • 2 tbsp Butter
  • 1 cup Jasmine or Basmati Rice rinsed in a colander under running water before using
  • 2 cups Water or chicken broth
  • ½ teaspoon Salt if using water
  • 1 tbsp Dried Parsley


  • In a large skillet that has a tightly fitting lid, melt the butter over medium-low heat.
  • While the butter is melting, put the peas in a colander and run cool water over them until they are thawed. This should only take a few minutes. When the peas are thawed, shake them to drain and set them aside until they are needed.
  • Add the carrots and saute them for about three minutes or until they are slightly softened. Add the onions and cook them along with the carrots for about five minutes or until they are soft and golden in color, stirring them occasionally.
  • Add the rice to the pan and stir it until it is coated in the butter and mixed in with the vegetables.
  • Add the peas and stir the mixture.
    The peas are then added into the mixture.
  • Add the broth or the water and salt, stirring the rice. Turn the heat to medium and bring the pan to a boil.
  • Reduce the heat under the pan to low and put the lid on the pot, completely covering it so that little steam can escape. Simmer the mixture for 15 minutes without stirring.
    The pilaf is properly cooked on the skillet.
  • After 15 minutes the rice should be fully cooked and the liquid is completely absorbed. Sprinkle the rice with the parsley return the cover to the pan. Let the rice standoff from the heat for 5 minutes before you serve it.


Have you ever heard someone say that they can’t figure out how to cook rice? While millions of people all across the globe depend on rice as a staple of their diets, there are still people in the United States who struggle to cook it. Either the rice doesn’t absorb all the water, or it sticks to the bottom of the pan in a crusty mess that has to be scraped off by hand.
Many people buy specially made rice cookers to make sure that they have delicious rice whenever they want to eat it. However, buying a fancy kitchen gadget actually is not necessary to have good rice in your home. Well-cooked rice is possible using nothing more than measuring cups, a saucepan, and a tightly fitting lid for the pan.
To cook rice properly, first, measure the rice and the water carefully according to the package instructions. This isn’t the time for guesswork. Pay attention to the measurements. Second, bring the pot of water to a full boil before you add the rice. Stir in the rice quickly and turn the heat on the stove down to a low simmer.
Third, and most importantly, leave the lid on the pot for the full cooking time. If your pot is at a low simmer, there is no need to check the rice or stir it or anything. You want all the steam and moisture to stay in the pot, cooking the rice into fluffy grains.
Not all rice is exactly the same, however. The size of the grain affects the way that the rice behaves in cooking. Short and medium-grained rice, like Arborio or Japanese rice, cook up tender, moist, and intentionally sticky. These are the kinds of rice that you would use to make paella or sushi. Longer grained rice, like Basmati or Jasmine rice, has fluffy textures with each grain of rice separate from the others.
Our recipe is designed for Basmati or Jasmine rice. These two varieties of long-grained rice have distinctive aromas and mildly herbal flavors. You don’t want to use instant rice or parboiled rice, also called converted rice. Parboiled rice is a variety that is processed and will require a longer cooking time than what this recipe calls for.
Pilafs are recipes made with rice in which the rice is coated in butter or oil before the cooking liquid is added. This technique helps the grains of rice to cook separately from one another, eliminating their sticking together.
Keyword Recipe, Rice Pilaf with Peas and Carrots, Side Dish

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