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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Bell Pepper: Stir in the diced green bell pepper and cook for an additional 2 minutes until softened but still vibrant in color.
- Cook Garlic: Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to let the garlic brown or burn.
- 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.
- Season the Rice: Sprinkle in paprika, dried parsley, cayenne pepper, salt, and black pepper. Stir thoroughly to combine the spices evenly throughout the mixture.
- Add Broth: Pour the chicken broth into the pot, stirring to ensure the liquid covers the rice and spices are distributed.
- Bring to Boil: Increase heat to high and bring the mixture to a rolling boil, stirring occasionally.
- 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.
- 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.
- 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
