Texas Rice Pilaf with Pecans and Herbs
A fragrant rice dish inspired by Katy's historic rice farming legacy, featuring toasted pecans and fresh herbs for a nutty, earthy finish. This american-inspired one pot ready in about 38 minutes pairs long-grain white rice, chicken broth, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/4 cup, chopped pecans
- 2 tbsp, chopped fresh parsley
- 1 tsp, chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and translucent.
- Step 2: Stir in 1 cup long-grain white rice, coating all grains with oil. Add 2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 3: Remove from heat. Fluff rice with a fork, then fold in 1/4 cup chopped pecans, 2 tbsp chopped parsley, and 1 tsp chopped thyme. Let sit covered for 5 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Texas Rice Pilaf with Pecans and Herbs take to make?
Total time is about 38 minutes (15 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Texas Rice Pilaf with Pecans and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.
Can I substitute ingredients in Texas Rice Pilaf with Pecans and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas Rice Pilaf with Pecans and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Texas Rice Pilaf with Pecans and Herbs?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easy one-pot meal that impressed my in-laws. The pecans were a lovely touch!
- ★★★★★
Perfect for Sunday dinner with the family—everyone asked for seconds!
- ★★★★☆
Cooked longer than expected (45 mins), but worth it for the herb aroma.
