This Texas Roadhouse Seasoned Rice brings warm, savory comfort to any meal. Fragrant garlic and onion powders and a touch of paprika give the rice a gentle smoky aroma. When cooked until fluffy, each bite is tender, mildly seasoned, and slightly toasted from a quick sauté — a perfect side for steaks, chicken, or a simple weeknight bowl.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 260 kcal
- Protein: 4 g
- Carbohydrates: 54 g
- Fat: 3.5 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 900 mg
Note: Nutrition will vary based on the chicken broth you use and whether you add the optional vegetables or use reduced-sodium broth.
Why Make This Texas Roadhouse Seasoned Rice
Make this recipe because it’s fast, reliable, and full of flavor. It turns plain rice into a savory, restaurant-style side without complicated steps. The spices are simple but make the rice smell and taste like a classic steakhouse side. It pairs well with grilled meats, roasted vegetables, or as a base for bowls. The recipe is forgiving — easy to scale and adapt.
How to Make Texas Roadhouse Seasoned Rice
This rice is made in four simple stages: rinse, sauté aromatics, toast the rice with spices, then simmer in seasoned chicken broth until fluffy. The quick sauté locks in flavor and gives the rice a slightly toasted note. Use a tight-fitting lid and low heat to avoid sticking and to get evenly cooked, tender grains.
Ingredients:
- 2 cups long grain rice
- 4 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup diced bell peppers (optional)
- 1/4 cup diced onion (optional)
Directions:
Step 1: Preparation
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy and separate.
Step 2: Sautéing the Aromatics
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and bell peppers (if using) and sauté until softened, about 3–4 minutes. You want them translucent and fragrant, not browned.
Step 3: Mixing and Toasting
Stir in the rinsed rice, onion powder, garlic powder, paprika, and salt. Cook for about 2 minutes, stirring constantly, to lightly toast the rice and bloom the spices. This step deepens the flavor and gives a pleasant aroma.
Step 4: Cooking and Finishing
Pour in the chicken broth and bring the pot to a boil. Reduce heat to low, cover, and simmer for about 18–20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat, let rest covered 5 minutes, then fluff the rice with a fork and serve warm.
How to Serve Texas Roadhouse Seasoned Rice
Serve this rice as a side with steak, grilled chicken, pork chops, or seared fish. It also makes a great base for burrito bowls or rice bowls with roasted veggies, avocado, and a protein. Garnish with chopped parsley or green onions and a squeeze of lime for brightness. For a heartier plate, serve alongside black beans or a fresh salad.
How to Store Texas Roadhouse Seasoned Rice
- Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Portion into meal-sized amounts for easier reheating.
- Reheating: Reheat in a skillet over low heat with a splash of water or chicken broth, or microwave covered with a damp paper towel to retain moisture. Stir occasionally to heat evenly.
Expert Tips for Perfect Texas Roadhouse Seasoned Rice
- Rinse the rice well: This prevents gummy rice and helps grains stay separate.
- Use a tight lid: A snug cover keeps steam in and cooks rice evenly.
- Low and slow: After boiling, reduce to the lowest simmer to avoid scorching the bottom.
- Rest before fluffing: Letting the rice sit off heat for 5 minutes lets steam finish the cook.
- Check your broth: Use low-sodium broth if you want better control over salt. Taste and adjust seasoning after cooking.
- Even toasting: Stir constantly while toasting the rice to avoid uneven browning.
Delicious Variations
- Mexican-style: Add 1/2 cup diced tomatoes and 1/2 teaspoon ground cumin; finish with cilantro and lime.
- Herb & butter: Stir in 2 tablespoons butter and 1 tablespoon chopped fresh parsley at the end.
- Veggie-packed: Stir in frozen peas and carrots during the last 5 minutes of cooking for extra color and nutrition.
- Cajun twist: Swap paprika for smoked paprika and add 1/2 teaspoon cayenne for heat.
- Brown rice swap: Use 2 cups brown rice and increase broth to 4 1/2 cups; simmer 40–45 minutes until tender.
Frequently Asked Questions
-
Q: Can I use brown rice instead of long grain white rice?
A: Yes. Use brown rice and increase the broth to about 4 1/2 cups and the simmer time to 40–45 minutes. Check for doneness and remaining liquid. -
Q: My rice is mushy — what went wrong?
A: Mushy rice usually means too much liquid, overcooking, or not rinsing the rice. Use the recommended water-to-rice ratio, cook at low heat, and avoid lifting the lid during simmering. -
Q: How can I reduce the sodium?
A: Use low-sodium or homemade chicken broth and reduce or omit the added salt. Taste after cooking and add a small pinch if needed. -
Q: Can I make this in a rice cooker?
A: Yes. After sautéing the aromatics and toasting the rice on the stove, transfer everything to the rice cooker with the chicken broth and start the normal white rice cycle. Fluff when done. -
Q: The bottom of my rice burned — how do I prevent that?
A: Use a heavy-bottomed pan, lower the heat once it simmers, and ensure there’s enough liquid. If the pan is too thin, heat can concentrate and scorch the rice. -
Q: Can I double the recipe?
A: Yes. Double the ingredients and use a larger pot. Keep the same ratios and watch cooking time — it may need a minute or two extra but usually cooks the same.
Conclusion
This Texas Roadhouse Seasoned Rice is a simple, flavorful side that brings a warm, savory lift to many meals. It’s easy to make, adaptable, and stores well for quick reheats. For another take or a trusted copycat version, see Eating on a Dime’s Texas Roadhouse Seasoned Rice recipe. Give this one a try — it’s cozy, fragrant, and sure to become a weeknight favorite.
Print
Texas Roadhouse Seasoned Rice
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Texas Roadhouse Seasoned Rice is a flavorful side dish with a hint of smokiness from garlic, onion, and paprika, making it a perfect complement to any meal.
Ingredients
- 2 cups long grain rice
- 4 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup diced bell peppers (optional)
- 1/4 cup diced onion (optional)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large saucepan, heat olive oil over medium heat, add diced onion and bell peppers, and sauté until softened, about 3–4 minutes.
- Stir in the rinsed rice, onion powder, garlic powder, paprika, and salt. Cook for about 2 minutes, stirring constantly to lightly toast the rice.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 18–20 minutes or until the rice is cooked and the liquid is absorbed. Let rest covered for 5 minutes, then fluff with a fork and serve warm.
Notes
Use low-sodium broth for better control over saltiness. Rinse rice well to prevent stickiness. Allow rice to rest before fluffing for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 900mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
