Texas Roadhouse Seasoned Rice Recipe

Introduction

Discover the bold, Southern-inspired flavors of Texas Roadhouse Seasoned Rice. This dish combines fluffy long-grain white rice with sautéed onions, bell peppers, and a blend of spices, creating a warm and comforting side that pairs beautifully with steaks, chicken, or grilled vegetables. It’s simple to make and packed with flavor, perfect for both weeknight dinners and special occasions.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon butter (optional, for added richness)

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch for fluffy grains.
2. Step 2: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
3. Step 3: Add the green bell pepper and sauté for an additional 2 minutes until softened.
4. Step 4: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
5. Step 5: Add the rice and toast lightly for about 2 minutes, stirring constantly to coat the grains in oil.
6. Step 6: Sprinkle in paprika, dried parsley, cayenne pepper, salt, and black pepper. Stir well to combine.
7. Step 7: Pour in the chicken broth and stir to distribute flavors evenly.
8. Step 8: Bring to a boil over high heat, then reduce to low and cover with a tight-fitting lid.
9. Step 9: Simmer for 15–18 minutes without lifting the lid, until the rice is tender and liquid is absorbed.
10. Step 10: Remove from heat and let sit, covered, for 5 minutes to finish steaming.
11. Step 11: Fluff the rice with a fork and stir in butter if desired for extra richness before serving.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper, or add a pinch of smoked paprika for deeper smokiness.
• Swap chicken broth for vegetable broth to make it vegetarian-friendly.
• Add diced tomatoes or roasted corn when adding the broth for a Tex-Mex twist.
• Stir in fresh chopped cilantro or green onions just before serving for a burst of color and freshness.

Storage

Store leftover rice in an airtight container in the refrigerator within two hours of cooking. It will keep well for 3–4 days. To reheat, warm on the stovetop with a splash of broth or water, or microwave covered with a damp paper towel to retain moisture. You can also freeze portions in sealed containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust the broth quantity according to package instructions and simmer until tender.

How can I make this recipe vegan?

Replace chicken broth with vegetable broth and omit the butter, or use a plant-based butter alternative for richness.

Texas Roadhouse Seasoned Rice Recipe

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★★★★★

4.8 from 111 reviews

• Author: Hugo
• Total Time: 35 mins
• Yield: 6 servings 1x

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Description

Texas Roadhouse Seasoned Rice is a flavorful Southern-inspired side dish featuring fluffy long-grain white rice sautéed with onions, green bell peppers, and garlic, then simmered in savory chicken broth with warm spices like paprika, cayenne, and parsley. Perfectly seasoned and optionally finished with a touch of butter for richness, this easy recipe pairs beautifully with grilled steaks, barbecue meats, or vegetarian bowls, bringing a burst of Texas Roadhouse charm to your table in under 35 minutes.

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Ingredients

Scale 1x2x3x

Rice and Broth

• 2 cups long-grain white rice
• 4 cups chicken broth

Vegetables and Aromatics

• 1 small onion, finely chopped
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced

Seasonings

• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon butter (optional, for added richness)

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Instructions

1. Rinse the Rice: Begin by rinsing the rice under cold running water until the water runs clear to remove excess starch, ensuring each grain cooks up fluffy and separate.
2. Sauté Onions: Heat olive oil in a large pot or skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until translucent and slightly sweetened.
3. Add Bell Pepper: Stir in the diced green bell pepper and cook for an additional 2 minutes until softened but still vibrant in color.
4. Cook Garlic: Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to let the garlic brown or burn.
5. Toast Rice: Stir in the rinsed rice and toast it by stirring constantly for about 2 minutes until lightly golden and well coated with oil and flavors.
6. Season the Rice: Sprinkle in paprika, dried parsley, cayenne pepper, salt, and black pepper. Stir thoroughly to combine the spices evenly throughout the mixture.
7. Add Broth: Pour the chicken broth into the pot, stirring to ensure the liquid covers the rice and spices are distributed.
8. Bring to Boil: Increase heat to high and bring the mixture to a rolling boil, stirring occasionally.
9. Simmer Covered: Reduce heat to low and cover the pot with a tight-fitting lid. Let the rice simmer gently for 15 to 18 minutes without lifting the lid, allowing the rice to absorb the broth fully.
10. Rest the Rice: Remove the pot from heat but keep the lid on. Let the rice sit and steam for 5 minutes to finish cooking and develop perfect texture.
11. Fluff and Finish: Remove the lid and fluff the rice gently with a fork. Stir in a teaspoon of butter if using for a rich, glossy finish before serving.

Notes

• Rinsing the rice before cooking removes excess starch for fluffier texture.
• For extra spice, increase the cayenne pepper slightly according to taste.
• Use a tight-fitting lid during simmering to trap steam and cook the rice evenly.
• Butter is optional but adds a lovely richness and sheen to the finished rice.
• Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 2 months.
• For reheating, add a splash of broth or water and warm gently to restore moisture.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern American

Keywords: Texas Roadhouse rice, seasoned rice, Southern rice recipe, stovetop rice, paprika rice, spicy rice, chicken broth rice