Description
This Texas Roadhouse Seasoned Rice recipe delivers a flavorful and aromatic side dish inspired by the famous steakhouse. Featuring long-grain white rice cooked in savory chicken broth with a blend of spices, garlic, onion, and a hint of soy sauce, this dish is perfect to complement steaks, grilled meats, or any hearty meal. The optional diced onions and green bell peppers add extra texture and freshness, creating a delightful and satisfying rice side that’s simple to prepare in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Salt to taste
- Black pepper to taste
Optional Ingredients
- Diced onions (about ¼ cup)
- Chopped green bell peppers (about ¼ cup)
- Pinch of cayenne pepper
Instructions
- Heat the olive oil: Put a medium-sized pot on the stovetop over medium heat and add 2 tablespoons of olive oil. Let the oil warm up until shimmering.
- Sauté diced onions: Add diced onions if using to the hot oil and sauté until translucent and fragrant, about 3-4 minutes. This step adds sweetness and depth to the rice.
- Add spices: Stir in 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook briefly for about 30 seconds to release their flavors but do not burn.
- Toast the rice: Add 1 cup of long-grain white rice to the pot, stirring constantly to coat the rice in the oil and toast it lightly for 2-3 minutes. This enhances the nutty flavor and prevents sticking.
- Pour in liquids and season: Add 2 cups of chicken or vegetable broth and 1 tablespoon of soy sauce to the rice. Sprinkle ½ teaspoon paprika, ½ teaspoon dried parsley, salt, and black pepper to taste. Stir well to combine all ingredients.
- Bring to boil and simmer: Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
- Cook the rice: Let the rice simmer gently on low heat for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff and serve: Remove the pot from heat and fluff the rice gently with a fork to separate the grains. Adjust salt and pepper if needed, then serve warm as a delicious side dish.
Notes
- For added flavor, you can include chopped green bell peppers and a pinch of cayenne pepper when sautéing the onions.
- Use vegetable broth to make this recipe vegetarian-friendly.
- Be careful not to lift the lid while rice is cooking to ensure even steaming.
- Leftover rice keeps well in the fridge for up to 3 days and reheats nicely.
