Skillet Pecan Rice
Elevate your side dish game with this irresistible Skillet Pecan Rice, a heavenly blend of nutty, buttery, and savory flavors. This one-pan recipe combines toasted pecans, aromatic sautéed onions, and fluffy, perfectly seasoned long-grain white rice cooked in rich chicken broth for a dish that's as comforting as it is elegant. Ready in just 40 minutes, this easy yet impressive recipe offers a delightful balance of textures, from the crunch of pecans to the tender rice, all enhanced by a subtle garlic-infused base. Garnish with fresh parsley for a pop of color and brightness, and pair it with your favorite grilled meats, roasted vegetables, or holiday mains. Perfect for weeknight dinners or special occasions, this skillet pecan rice is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 0.5 cups pecans
- 1 medium yellow onion
- 2 medium garlic cloves
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a large skillet over medium heat, melt the butter until it starts to foam.
Add the pecans and toast them in the butter for 2–3 minutes, stirring frequently, until they are fragrant and slightly darker in color. Remove the pecans with a slotted spoon and set aside.
Finely dice the yellow onion and mince the garlic cloves.
In the same skillet, add the diced onion and sauté for 3–4 minutes until translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the rice and cook for 1–2 minutes, allowing the grains to lightly toast and absorb the butter.
Pour in the chicken broth, add the salt and black pepper, and stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tightly fitting lid and let the rice simmer for 18–20 minutes, or until all the liquid is absorbed and the rice is cooked through.
Remove the skillet from the heat, fluff the rice gently with a fork, and fold in the toasted pecans.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
