Spiced Jasmine Rice Pilaf



1/4 c. extra-virgin olive oil, divided
1/2 medium yellow onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
1 c. jasmine rice
1 1/2 c. low-sodium vegetable or chicken broth
2 green onions, thinly sliced
2 tbsp. freshly chopped cilantro
2 tsp. lemon zest


  • In a medium sauce pan over medium heat, add 2 tablespoons oil. Add onion and celery and cook until soft, 6 minutes.
  • Add garlic and spices and cook until fragrant, 1 minute more. Season with salt and pepper. Add rice and cook, stirring frequently, until some grains begin to turn translucent, 3 minutes more.
  • Add broth and stir to combine. Bring up to a simmer, reduce heat to low, and cover with a tight-fitting lid. Cook until rice is tender and no liquid remains, 12 to 14 minutes.
  • Fluff rice with a fork, cover pan with clean kitchen towel and replace lid. Let sit 10 minutes before stirring in remaining 2 tablespoons oil, green onions, cilantro, and lemon zest. Season to taste with salt and pepper before serving.


Please enter your comment!
Please enter your name here