✔ Updated · fixed card amounts + storage and reheating guide
My Texas Roadhouse rice recipe is a copycat-style take on the restaurant's seasoned rice: fluffy long-grain rice with soft bits of onion and green pepper and a savory, lightly smoky seasoning.
At a glance
The one tip that matters: Toast the rinsed rice in the butter until the grains turn opaque before adding any liquid. It keeps the grains separate and adds a nutty flavor.
The secret is toasting the rice in butter before it simmers, then cooking it in chicken broth with paprika, garlic and a splash of soy sauce instead of plain water. It takes about 40 minutes, serves 8 and goes with steak, chicken or grilled shrimp.
Why You'll Love This Seasoned Rice
- Big flavor from pantry spices: paprika, garlic powder, onion powder and a splash of soy sauce.
- Fluffy, separate grains, thanks to rinsing and toasting the rice in butter.
- One pan, 40 minutes, and it serves 8 as a side for steak, chicken or shrimp.
What Makes Texas Roadhouse-Style Seasoned Rice Different?
Restaurant seasoned rice is really a simple rice pilaf. Instead of boiling rice in water, the grains are toasted in butter, cooked with aromatic vegetables and simmered in seasoned broth, so the flavor goes all the way through every grain rather than sitting on top.
This copycat-style version keeps the familiar look, golden-orange from paprika and flecked with onion, green pepper and parsley, and uses only pantry spices. For more steakhouse favorites, browse our Texas Roadhouse recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Rinse the rice. Washing off the surface starch keeps the grains from clumping, so the rice cooks up fluffy instead of gummy.
- Toast before you simmer. Cooking the rice in butter until the grains turn opaque adds a nutty flavor and helps them stay separate.
- Use a tight lid and don't peek. Lifting the lid lets the steam escape, which leaves the top layer crunchy. I set a timer and walk away so I'm not tempted. If your lid is loose, cover the pan with foil first.
- Go easy on the soy sauce. One tablespoon of low-sodium soy sauce adds savory depth and color without making the rice salty. Taste before adding extra salt at the end.
- Adjust the heat. Leave out the cayenne for kids, or add up to 1/2 teaspoon if you like a little kick.
- Stick with long-grain white rice. Jasmine works too. Brown rice needs about 4 cups of broth and 40 to 45 minutes of simmering.
Texas Roadhouse Seasoned Rice (Copycat)
8
servings10
minutes30
minutes230
kcal40
minutesCopycat-style Texas Roadhouse seasoned rice: long-grain white rice toasted in butter with onion, green bell pepper and garlic, seasoned with paprika, garlic powder, onion powder and a splash of soy sauce, then simmered in chicken broth until fluffy and finished with parsley.
Ingredients
- For the Rice
2 cups long-grain white rice, rinsed and drained
4 tablespoons salted butter
1 small yellow onion, finely diced
1/2 green bell pepper, finely diced
2 garlic cloves, minced
3 1/2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
- For the Seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions
- Toast the Rice
- Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well. Finely dice the onion and bell pepper and mince the garlic.
- Melt the butter in a large, deep skillet or saucepan with a tight-fitting lid over medium heat. Add the drained rice and cook, stirring often, for 4 to 5 minutes, until the grains turn opaque and a few are lightly golden.
- Add the onion and bell pepper and cook for 3 to 4 minutes, stirring, until softened. Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the paprika, garlic powder, onion powder, cayenne (if using), salt and pepper and stir for 30 seconds so every grain is coated.
- Simmer and Fluff
- Pour in the chicken broth and soy sauce, stir once and bring to a boil.
- Reduce the heat to low, cover tightly and simmer for 18 minutes without lifting the lid, until the rice is tender and the broth is absorbed.
- Take the pan off the heat and let it stand, covered, for 5 minutes. Fluff with a fork, stir in the parsley, taste for salt and serve.
Recipe Video
Notes
- Add some olive oil to enhance the flavor for best results.
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How to Store, Freeze and Reheat Seasoned Rice
Cooked rice should never sit out for long. Spread leftovers in a shallow container so they cool quickly, and refrigerate them within 1 to 2 hours of cooking.
| How | How long | |
|---|---|---|
| Fridge | Airtight container, cooled quickly | 3 to 4 days |
| Freezer | Flat in freezer bags with the air pressed out | Up to 3 months for best quality |
| Thaw | Overnight in the fridge, or straight from frozen in the microwave | Use within 1 day of thawing |
| Reheat | Covered, with 1 to 2 tablespoons of water per cup, in the microwave or a skillet | Until steaming hot, 165°F, throughout |
What to Serve With Seasoned Rice
Make it a steakhouse night at home: serve the rice with prime rib or country fried chicken, a side of Texas Roadhouse-style green beans, and warm rolls with cinnamon butter. Start with fried pickles and ranch dressing.
Frequently Asked Questions
What is Texas Roadhouse seasoned rice made of?
Copycat versions like this one use long-grain white rice cooked in butter and chicken broth with diced onion, green bell pepper, garlic and a seasoning blend of paprika, garlic powder, onion powder, salt and pepper, finished with parsley. A splash of soy sauce adds savory depth and color.
Can I use water instead of chicken broth?
You can, but the rice will taste much milder. Vegetable broth is a better swap and keeps the recipe vegetarian. If you use water, add 1 extra teaspoon of soy sauce and a little more salt.
Why is my rice mushy or still hard?
Mushy rice usually means too much liquid, unrinsed rice or overcooking. Hard rice means the heat was too high, the lid let steam escape, or there wasn't enough liquid. Keep to 3 1/2 cups of broth for 2 cups of rinsed long-grain rice, simmer on low with a tight lid and let it rest for 5 minutes.
Can I make this in a rice cooker?
Yes. Toast the rice, vegetables and spices in butter in a skillet first, then transfer everything to the rice cooker with the broth and soy sauce and use the white rice setting. Fluff and add parsley when it finishes.
How do I store and reheat leftover seasoned rice?
Cool the rice quickly and refrigerate it in an airtight container within 1 to 2 hours of cooking. It keeps for 3 to 4 days in the fridge or about 3 months in the freezer. Reheat with a splash of water, covered, in the microwave or a skillet until it is steaming hot, 165°F, all the way through.
What goes with Texas Roadhouse seasoned rice?
It is a natural side for grilled steak, prime rib, grilled chicken, pork chops or shrimp. Add green beans, a side salad or dinner rolls for a full steakhouse-style meal at home. It's my favorite easy Friday-night steak dinner.
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I tried this and it came out amazing! It was a teensy bit oversalted for me and I kinda burnt it! Watch the heat and the seasoning!! It was great though!!! Tasted as amazing as the real deal <3
Very good, and easy to make.
I made this once…loved it and looked again for the recipe. It’s more delicious than any fried rice recipe that I have tried. thank you so much
Use 1/4 cup soy sauce not 1/2 or this flavor WILL over power the rest of the rice. It would be perfect if it wasn’t for that
I used 3 cups chicken broth and 1 cup water, it was still a bit salty. Will try 2 cups broth, 2 cups water, unsalted butter and hold the salt next time
Step 3 “cook for more minutes”? Im confused but will adapt. The recipe looks solid though, were making it as I type.
Thanks, and good catch! We’ve updated the recipe: step 3 now cooks the onion and bell pepper for 3 to 4 minutes, until softened. Hope you enjoyed the rice!