Creole Rice Pilaf

Lynette !


Perfect side for so many, chicken, pork or beef! The avocado and tomato even lets in lean toward accompanying a Southwest/Mexican meal!


★★★★★ 1 vote

20 Min
50 Min
Stove Top


  • 2 1/4 c
    chicken broth
  • 1/4 c
    chablis or other dry white wine
  • 1/4 c
  • 2 Tbsp
  • 1 c
    long-grain brown rice, uncooked
  • 1/4 c
    onion, finely chopped
  • 1/4 tsp
  • 1 1/4 c
    fresh mushrooms, sliced
  • 2 Tbsp
    butter, melted
  • 2 medium
    tomatoes, peeled, seeded, and diced
  • 1 clove
    garlic, crushed
  • 1/2 tsp
    dried whole oregano
  • 1/4 tsp
  • 1
    ripe avocado, peeled and diced
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    dried parsley flakes

How to Make Creole Rice Pilaf


  1. Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
  2. Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
  3. Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.

Printable Recipe Card

About Creole Rice Pilaf

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian Diabetic

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