Main Dish / Sides

Glazed Rice Pilaf with Chive

Be the first to review this product.Submit Review


Sour Cream Blend

  • 1/2 cup Kemps Low Fat Sour Cream
  • 1/2 tsp minced garlic 1
  • Tbsp dried chives

Rice Mixture

  • 1 Tbsp olive oil
  • 1/2 cup minced onion
  • 1/2 cup long-grain white rice
  • 1 1/2 cups chicken broth (low sodium, if desired)
  • 1 Tbsp plain bread crumbs
  • Salt and pepper, to taste
  • pan spray, as needed
  • paprika, as needed


  1. Make the sour cream blend by mixing the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
  2. Place the oil in a deep-sided saut pan over medium heat. Add onions, and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions. Add the chicken broth and bring to a boil, then reduce heat so this mixture only simmers slowly.
  3. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon.
  4. Once the rice has cooked to a creamy, but nearly dry texture, stir in 1/4 cup of the sour cream blend. Place this into a casserole dish or 10-inch pie plate, and top with remaining sour cream blend, spreading evenly.
  5. Sprinkle lightly with bread crumbs, coating the surface evenly. Top with paprika; spray lightly with pan spray. Place the casserole under a pre-heated broiler or into a toaster oven to brown for about 2 to 4 minutes.

Serves 6

Per serving: 122 calories; 5g protein; 4g fat; 1g saturated fat; 5mg cholesterol; 402mg sodium; 45mg calcium.

Recipe Reviews

Be the first to review this recipe.

Submit Review

Your Rating

Write A Review

What’s the best way to enhance a mug of Kemps Chocolate Milk hot cocoa?

Last Month's Poll Results

Last month you agreed that all Holiday traditions are awesome because the Holidays rock! Thank you for taking our poll!