Description
This hearty pilaf combines tender prime rib with colorful vegetables and fragrant rice, making it a perfect meal for cozy family dinners or special occasions. It’s flavorful, comforting, and an excellent way to use leftover prime rib while keeping the dish fresh and vibrant.
Ingredients
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2 cups long-grain white rice
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 medium carrot, peeled and diced
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1 cup frozen peas
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2 cups cooked prime rib, shredded or diced
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4 cups vegetable or beef broth
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1 teaspoon salt, or to taste
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1/2 teaspoon black pepper
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1/2 teaspoon smoked paprika
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1/4 teaspoon ground cumin
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2 tablespoons fresh parsley, chopped
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Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened.
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Stir in bell peppers and carrot, cooking 4–5 minutes until vegetables begin to soften. Add peas and cook for another 2 minutes.
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Add rice to the pan and stir to coat with the vegetable mixture.
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Sprinkle in salt, black pepper, smoked paprika, and cumin. Pour in broth and stir to combine. Bring to a boil.
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Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.
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Remove from heat and gently fold in shredded or diced prime rib.
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Sprinkle chopped parsley on top and add crushed red pepper flakes if desired.
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Fluff the pilaf with a fork and serve warm.
Notes
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Substitute brown rice or basmati rice if desired, adjusting cooking time accordingly.
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Add other vegetables like zucchini, mushrooms, or broccoli for variety.
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Use freshly roasted prime rib if not using leftovers.
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Store in an airtight container in the fridge for up to 3 days; reheat with a splash of broth.
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Optional: top with toasted nuts or a dollop of Greek yogurt for added texture and creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes