Nola Rice recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Harry's Seafood,Bar & Grille›Nola Rice Recipe

Nola Rice Recipe

Inspired by Harry's Seafood,Bar & Grille
Time40m
Serves4

Make Nola Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice Base

Vegetables & Flavor

Optional Finishes

Method

Rice Base

  1. 1

    Prep

    Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. Drain well. Finely chop the half onion to yield about 1/2 cup.

  2. 2

    Sauté aromatics

    In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons butter until foaming. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

  3. 3

    Toast rice

    Add the drained rice to the saucepan with the aromatics. Stir constantly for 1–2 minutes so each grain is coated in butter and lightly toasted; this improves texture and flavor.

  4. 4

    Simmer

    Pour in 3 1/2 cups chicken (or vegetable) broth. Add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

  5. 5

    Rest

    After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice steam and rest for 10 minutes. Do not remove the lid during this time.

Vegetables & Flavor

  1. 6

    Prep vegetables

    While the rice cooks and rests, dice 1/2 cup green bell pepper, 1/2 cup celery, and 1/2 cup seeded tomato (or drain canned tomatoes). Thinly slice 3 scallions and finely chop 2 tablespoons parsley.

  2. 7

    Sauté vegetables

    In a small skillet over medium heat, add 1 teaspoon butter or 1 teaspoon olive oil. Add the diced bell pepper and celery and sauté for 3–4 minutes until slightly softened but still bright. Add the diced tomato and cook 1–2 minutes to heat through and reduce excess moisture. Stir in 1 teaspoon Creole/Cajun seasoning and 1/2 teaspoon smoked paprika and cook 30 seconds to bloom the spices.

  3. 8

    Combine with rice

    Remove the rice lid and gently fluff the rice with a fork to separate grains. Fold the sautéed vegetable mixture into the rice along with the sliced scallions and chopped parsley, mixing gently and thoroughly so the vegetables are evenly distributed.

Optional Finishes

  1. 9

    Adjust seasoning and finish

    Taste the combined rice and adjust seasoning as needed. Add up to 1 teaspoon hot sauce for heat and 1 teaspoon fresh lemon juice for brightness, if desired. Drizzle 1 teaspoon olive oil if you want a silkier finish. Gently fold to incorporate.

  2. 10

    Serve

    Transfer Nola Rice to a warm serving bowl or plate. Garnish with additional sliced scallions and a sprinkle of parsley. Serve hot as a side to grilled or braised proteins, stews, or as part of a Creole/Caribbean meal.

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