This Copycat Texas Roadhouse Seasoned Rice Recipe makes fluffy, buttery rice packed with savory garlic, sautéed onion and bell pepper, warm spices, and chicken broth. It is an easy restaurant-style side dish that pairs perfectly with steak, chicken, ribs, or grilled vegetables.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 cup long-grain white rice, uncooked
2 tablespoons unsalted butter
½ medium yellow onion, finely diced
½ medium green bell pepper, finely diced
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper, optional
½ teaspoon kosher salt
1 tablespoon unsalted butter, for finishing
1 tablespoon fresh parsley, chopped
Instructions
Rinse the rice under cool water until the water runs mostly clear. Drain well.
Melt 2 tablespoons butter in a medium heavy-bottomed saucepan over medium heat.
Add the diced onion and green bell pepper. Sauté for 4 to 5 minutes, until softened.
Add the minced garlic and cook for about 30 seconds.
Stir in paprika, smoked paprika, cumin, thyme, onion powder, garlic powder, black pepper, cayenne, and salt. Cook for 20 to 30 seconds.
Add the rinsed rice and stir to coat it thoroughly with the seasoned butter and vegetables. Toast for 1 to 2 minutes.
Pour in the chicken broth and soy sauce. Stir once and bring to a gentle boil.
Reduce the heat to low and cover the saucepan tightly with a lid.
Simmer for 16 to 18 minutes without stirring or lifting the lid.
Turn off the heat and let the rice rest, covered, for 5 to 10 minutes.
Remove the lid and gently fluff the rice with a fork.
Stir in 1 tablespoon butter and fresh parsley. Taste and adjust seasoning if needed.
Serve warm alongside your favorite steakhouse-style main dish.
Notes
Rinsing the rice helps keep the finished grains fluffy and separate.
Do not stir the rice while it is simmering, as this can make it sticky.
Keep the lid closed during cooking so the steam stays inside the pan.
Use low-sodium broth and soy sauce so you can control the final salt level.
For a milder version, omit the cayenne pepper.
Fresh parsley adds color and freshness but can be omitted.
Leftover seasoned rice can be refrigerated for 3 to 4 days.
