Description
A light, flavorful rice side that brings the savory notes of Texas Roadhouse to your kitchen, perfect for pairing with proteins and salads.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic powder, onion powder, paprika, ground black pepper, and salt to the oil and stir for 1 minute.
- Add the rinsed rice to the pan and toast it for about 2–3 minutes, stirring frequently. Pour in the chicken broth and bring it to a boil. Reduce heat to low, cover, and simmer for about 18–20 minutes.
- Remove the pot from heat. Let it sit covered for 2–3 minutes to finish steaming. Fluff rice with a fork, then sprinkle with dried parsley and gently fold it in before serving.
Notes
For extra flavor, swap 1/2 cup of the broth for white wine. Adjust salt to taste as broth sodium varies widely.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 0.5g
- Sodium: 700mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg