Easy Baked Rice Pilaf

Toast, stir, cover and bake! Show-stopping side dishes don't get much easier than this flavorful rice pilaf.

Course Side Dish

Cuisine American

Keyword chicken and mushroom rice, rice a roni, rice with pasta pieces

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings servings

Calories 291kcal

2 tablespoon butter
2 cups long grain rice
1 bunch of angel hair pasta about the diameter of a dime, broken into ½-1" pieces
4 ounces canned sliced mushrooms drained and roughly chopped or broken
32 ounces Swanson Unsalted Chicken Broth
1 teaspoon dried onion flakes
1 teaspoon kosher salt or more to taste
½ teaspoon black pepper
parsley for garnish optional

Preheat oven to 350 degrees.
In a large skillet, melt butter over medium heat and stir in rice and pasta. Cook, stirring constantly, until the rice and pasta start to turn golden brown- about 5-7 minutes.
Transfer rice into a 9x13" pan and combine with mushrooms, broth, onion flakes, salt and pepper. Taste the broth to make sure it is seasoned to your liking, adding more salt if needed.
Cover pan tightly with foil and bake for 60 minutes.
Remove from oven, take off foil and fluff the rice with a fork, incorporating all the mushrooms back into the rice that rose to the top.