Pecan Rice

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

This is the type of simple rice dish a Southern cook might whip up at the last minute if he or she decided a starch was needed to complement a roast chicken or turkey, a meat stew, or a creamed seafood preparation. I’ve also made this rice with toasted pine nuts, poppy seeds, and even crushed peanuts, and in the Carolina Lowcountry, you might well find it with benne (sesame) seeds.


  • 2 tablespoons butter
  • 1 small onion, minced
  • 3 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped pimentos
  • Salt and freshly ground black pepper to taste
  • 1 cup raw long-grain rice
  • 2 cups chicken broth
  • ¼ cup crushed toasted pecans


In a saucepan, melt the butter over moderate heat, add the onion, and stir till golden brown, about 8 minutes. Add the parsley, pimentos, and salt and pepper and stir well. Add the rice and stir till just glistening, about 2 minutes. Add the chicken broth, bring to a boil, reduce the heat to low, cover, and simmer till all the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let stand, covered, about 10 minutes. Add the pecans, fluff well with a fork, and serve hot.