Texas Roadhouse Seasoned Rice is one of those side dishes that never lingers on a restaurant plate. With its buttery richness, savory depth, and peppery kick, it stands out among crowd-pleasing sides—delicious enough to eat by itself, yet simple enough to make any night of the week. At home, you can tweak it to suit your taste and serve it alongside everything from grilled steak to fried shrimp. Here’s how to create that classic seasoned rice at home, with detailed tips to guarantee fluffy, bold-flavored results.
What Makes Texas Roadhouse Seasoned Rice Stand Out
The magic of Texas Roadhouse’s seasoned rice lies in everyday pantry staples brought together in just the right way. Toasted rice forms a nutty base, while chicken broth deepens the flavor and a mix of garlic, paprika, parsley, and a hit of soy sauce supplies bold, balanced seasoning.
This combination delivers a side dish that feels special but doesn’t require extra effort, making it ideal for family dinners and entertaining alike. Unlike plain steamed rice, this pilaf has an irresistible aroma and flavor that rivals the main dish.
Ingredients and Variations
Here’s what you’ll need for authentic-tasting seasoned rice, along with easy swaps and add-ins:
Ingredient | Role in Recipe | Substitutions/Notes |
---|---|---|
Long grain white rice | Stays light and separate, perfect pilaf texture | Jasmine, Basmati; for whole-grain, use brown rice and extend cook time |
Butter | Adds flavor, helps toast rice, creates rich finish | Olive oil (for lighter version) |
Onion | Infuses dish with sweetness and depth | Shallots or green onions for subtlety |
Garlic powder | Provides garlicky warmth | Fresh garlic (saute with onion), use more for extra kick |
Paprika | Offers smoky, mild sweetness | Smoked paprika for deeper flavor |
Fresh or dried parsley | Lifts flavor, adds freshness | Cilantro, chives for variation |
Crushed red pepper | Brings a gentle background heat | Cayenne for more intensity |
Soy sauce | Adds umami, highlights saltiness | Liquid aminos, tamari (gluten-free), adjust quantity to taste |
Chicken stock | Ensures full-bodied flavor over water | Vegetable, beef, or mushroom stock |
Salt and black pepper | Used to finish | Taste after cooking—soy sauce already adds saltiness |
Optional add-ins: diced bell pepper, celery, or a small tomato, especially if you want to further boost color and nutrition.
Step-by-Step Instructions
1. Rinse and Drain the Rice
Rinsing is a simple step with a big payoff. By removing excess starch, you’ll ensure grains remain fluffy—not sticky. Place the uncooked rice in a fine-mesh strainer and rinse under cold running water until the water is mostly clear. Let it drain well while preparing the other ingredients.
2. Toast the Rice in Butter
Melt butter in a wide skillet over medium heat. Once foamy, add the rinsed, drained rice. Stir often for 5–7 minutes. You’re aiming for a light golden hue—the grains will smell slightly nutty.
If you like, toss in a handful of finely diced onion with the rice; sauté together until onion is soft and sweet.
3. Season
Next, sprinkle in the garlic powder, paprika, crushed red pepper, and dried parsley (if using fresh, save it for the finish). Stir for a couple of minutes, just long enough to let the spices bloom. At this stage, the pan will smell irresistible, and the flavors will begin to layer over the toasted rice.
4. Simmer with Broth and Soy Sauce
Pour in chicken stock and soy sauce. Stir to combine, ensuring rice and seasoning are evenly distributed. Bring to a gentle boil, then lower the heat. Cover the skillet with a tight-fitting lid and let the rice simmer gently for 18–25 minutes, until all the liquid is absorbed and the rice is tender.
Avoid lifting the lid during cooking. Steam is your friend here, coaxing out tenderness and locking in flavor.
5. Rest and Fluff
Remove the pan from heat but keep it covered. Let the rice sit undisturbed for at least 5 minutes—this rest helps the grains finish steaming and makes fluffing easier. Uncover, then gently fluff with a fork to separate the grains.
Scatter chopped fresh parsley over the top if you’re using it. Taste for salt and pepper; season if needed.
Serving Suggestions
This seasoned rice pairs with an impressive range of main dishes. For steakhouse flair, serve alongside grilled ribeye or sirloin. It’s also a natural fit with BBQ chicken, blackened fish, or even hearty vegetarian fare like roasted portobello mushrooms.
Leftover rice? Stir it into burritos, use as a stuffing for peppers, or toss it into a quick fried rice. Its built-in flavor makes it a base for many quick meals.
Pairings by Main Dish
- With Steak: Steak’s richness contrasts nicely with the rice’s spice and herbs.
- With Chicken: Grilled, baked, or fried, chicken gets a lift from this bold side.
- With Seafood: The mild heat works wonders beside shrimp or grilled salmon.
- With Veggies: Try sautéed mushrooms or roasted broccoli for a lighter meal.
Tips for Success
- Toasting: Don’t skip this step—it’s the key to non-mushy, aromatic rice.
- Rice-to-Liquid Ratio: For long grain white rice, stick to about 1 cup rice to 2 cups liquid. Adjust slightly for brown rice or other varieties.
- Heat Management: Too vigorous a boil can leave rice uneven; steady, low heat yields the most reliable texture.
- Limit Stirring: Once simmering begins, no need to stir—just let the rice cook.
- Rest Before Fluffing: This prevents a gummy texture and preserves fluffiness.
Troubleshooting Common Issues
Rice is too mushy: Likely too much liquid or not enough resting time. Next batch, double-check measurements and set a timer for the rest period.
Rice is crunchy or undercooked: The lid may not have fit tightly enough, leading to steam loss. Add a splash of broth, cover, and cook for another few minutes on low.
Rice tastes bland: Don’t hesitate to adjust seasonings. Add a pinch more garlic, paprika, or soy sauce if needed.
Frequently Asked Questions
Can I use brown rice or wild rice?
Yes, though you’ll need to increase the cooking time to at least 35–40 minutes and may require extra broth. The flavor will be nuttier and the texture chewier, but still delicious.
Is this gluten-free?
Standard soy sauce contains gluten, but you can substitute with tamari or coconut aminos for a gluten-free version.
Can I freeze the leftovers?
Absolutely. Cool the rice completely, then scale into resealable bags or containers. Flatten for more even freezing. Thaw in the fridge and reheat with a splash of broth or water to restore moisture.
How to Store and Reheat
Transfer extra rice to an airtight container and refrigerate within 2 hours. It keeps well for about 4 days. To reheat, use a skillet over medium heat with a tablespoon or two of broth, or microwave covered with a damp paper towel, fluffing halfway through.
Frozen rice stays good up to 3 months. Always reheat only as much as you’ll eat in one sitting.
Homemade Texas Roadhouse Seasoned Rice shines as a simple yet deeply flavorful side. It’s easy to make with nothing more than pantry staples, and its savory, buttery character elevates any weeknight dinner—or special occasion. Once you master the basic technique, you’ll find yourself riffing on the recipe or turning to it whenever you want a restaurant-worthy side at home.
Texas Roadhouse Seasoned Rice
Love Texas Roadhouse Seasoned Rice? This copycat recipe is buttery and flavorful. It’s jam-packed with bold spices. Better yet, it’s ready in just 30 minutes!
Ingredients
- 4 1/2 cups chicken stock/broth
- 1 cup finely chopped fresh parsley (or 2 tbsp dried)
- 1/2 teaspoon red pepper flakes
- 1/4 cup low sodium soy sauce
- 2 cups uncooked long-grain white rice
- 1/4-1/2 ground cayenne pepper, optional
- 1 medium onion, diced
- salt and pepper, to taste
- 2 tablespoons paprika
- 1/2 cup butter
- 1 tablespoon garlic powder
Instructions
- Rinse the rice under cold water a few times until it runs mostly clear. Set aside to drain while you prepare the rest of the ingredients.
- Melt the butter in a large skillet over medium heat. Add the washed rice and sauté, stirring often for 5-7 minutes, until lightly browned.
- Add the onion, paprika, garlic powder, red pepper flakes, and cayenne (if using). If using dried parsley, add now. Stir well and cook for 2-3 minutes.
- Pour in the stock and soy sauce, stir well, and bring to a boil. Then, reduce the heat to low, cover with a lid, and simmer for about 20-25 minutes or until the seasoned rice is tender and the liquid is fully absorbed.
- Turn off the heat and let the rice sit for 5 minutes.
- Add the fresh parsley (if using) and fluff with a fork to combine. Season with salt and pepper to taste, serve hot, and enjoy!