Texas Roadhouse Seasoned Rice
Jun 15, 2021, Updated May 03, 2024
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Copycat Texas Roadhouse Seasoned Rice is full of flavor and easy to make. This seasoned rice recipe is a wonderful side dish to many meals and can be made in about 30 minutes.
Texas Roadhouse is a popular casual restaurant that can be found across the country. They serve a variety of dishes like steak, chili, green beans, and are known for their hot rolls and cinnamon butter.
They often serve their seasoned rice as a side dish to many of their meals. This dish is considered a rice pilaf because the rice is first toasted in butter, than cooked with broth and spices.
Ingredients needed
Rice – Traditionally made with long grain, white rice but you could substitute with basmati or Jasmine rice. You will want to rinse of the rice to help remove some of the starch so that it doesn’t get mushy.
Butter – Feel free to use salted or unsalted. I prefer using unsalted to have more control over the sodium in the recipe.
Onion – Used for some added flavor and texture.
Soy Sauce – Adds some salty flavor
Paprika – Gives a little smokiness.
Parsley – Added for some fresh flavor and color, you could also use dried parsley.
Garlic Powder – Feel free to substitute with a tablespoon of minced garlic if you prefer.
Onion Powder – Another layer of flavor.
Cayenne Pepper – A hint of heat but feel free to leave it out or add more if you like spicy.
Chicken Broth – This is used to cook the rice. Chicken broth adds an extra layer of flavor to the rice. You could substitute with water.
Salt and Pepper – Season to taste.
How to make Texas Roadhouse Seasoned Rice
Scroll to the bottom for full, printable recipe and instructions.
- Place the butter in a large skillet and melt over medium heat. Stir in the rice and sauté for about 5 minutes. Make sure to continuously stir.
- Stir in the onions and cook another 2-3 minutes.
- Add in the soy sauce, paprika, onion powder, garlic powder, cayenne and parsley.
- Pour in broth. Let simmer for 5 minutes.
- Reduce the heat and let the rice simmer for 12-15 minutes. You want the liquid to fully absorb.
- Remove from heat and season with a little salt and pepper. Serve warm.
How to store cooked rice
This seasoned rice will last up to 5 days in the refrigerator. Make sure to let it completely cool and then store in an airtight container in the refrigerator.
How to reheat
If you end up having leftovers you can reheat rice in the microwave or on the stove.
Microwave: Place the rice in a microwave safe container. Add 1 tablespoon of water. Break up the rice with a fork and then microwave for about one minute or until heated through.
Stove: Place the cold rice in a saucepan. Pour 1 tablespoon of water over the rice and break up the clumps with a fork. Cover with a lid and heat over medium low heat until warmed through.
Recipe tips
Give the rice a rinse under cold water to help remove some of the starch. This well help the rice be fluffy and not mushy. Place the rice in a fine mesh strainer and place under cold water until it runs clear.
If you like a little heat, add 1/2 teaspoon of cayenne pepper to the seasoning.
If the broth evaporates before the rice is finished cooking, add 1/4 cup extra broth and let it finish cooking.
Feel free to add a few vegetables like peas, chopped carrots, and or celery for added flavor and texture.
What to serve with Texas Roadhouse Seasoned Rice
This rice dish pairs well with so many things. You can eat it on it’s own, use for meal prep through the week, use it in burritos, rice bowls or serve alongside dishes like:
- Hamburgers
- Chicken
- Pork loin
- Steak
- Fish
More copycat recipes
- Taco Bell Chicken Quesadilla
- Taco Bell Quesadilla Sauce
- Arby’s Horsey Sauce
- Wingstop French Fries
- Wingstop Ranch
- Wingstop Louisiana Rub
Texas Roadhouse Seasoned Rice
Ingredients
- 2 cups white rice (Do not use brown rice.)
- 1/2 cup unsalted butter
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup low sodium soy sauce
- 1/2 cup fresh parsley or 1 tablespoon dried parsley
- 4 cups chicken broth or stock
Instructions
- Place the butter in a large skillet and melt over medium heat. Stir in the rice and sauté for about 5 minutes. Make sure to continuously stir.
- Stir in the onions and cook another 2-3 minutes.
- Add in the soy sauce, paprika, onion powder, garlic powder, cayenne and parsley.
- Pour in broth. Let simmer for 5 minutes.
- Reduce the heat and let the rice simmer for 12-15 minutes. You want the liquid to fully absorb.
- Remove from heat and season with a little salt and pepper. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use long cooking rice?
The recipe was very easy. I made this for dinner tonight for just my husband – I reduced to 1/2 the recipe and I still have a lot of leftover. I agree with some of the other comments – with that much Soy Sauce it was way too salty. I only use 1/4 cup but the rice was dark in color, not like the picture at all. My husband said it was fine but IF I MAKE THIS AGAIN, there will be an adjustment in some of the spices. Ie: reduce or eliminate the Soy Sauce, reduce the Paprika, eliminate the added salt at the end.
We enjoyed this rice. I only used about 1/8th cup of soy sauce, next time I’ll omit it completely. I left the cayenne out because I used smoked paprika, and that made a great flavor. Next time I will use only about 1/4 cup of butter, it was a bit rich for me. There are other versions of “Texas Roadhouse Rice”, all fairly similar.
The flavor of this rice is fabulous. However way to greasy and salty for us. I used better than bouillon and vegan margarine. Next time I will leave out the Salt, and use broth and maybe a little fat to “brown” the rice…. Other wise this is a keeper recipe.
Winner winner! This one’s a keeper! I’ve never been to a Texas Roadhouse, but figured a recipe with a name like that should be good. Hubby and I loved it! Will definitely add to our favorites. I did read the other comments and only used 1/4 cup of soy sauce.
I agree, use 1/4 cup of soy sauce! I’ve made it per the original recipe and with less and it’s so much better with less soy sauce. My family loves this recipe!
Be nice to say if you cover the rice while cooking or not. I would say yes.
I didn’t cover and it doesn’t need to be. I took the absence of this instruction to mean do not cover.
Great recipe, but, even after cooking the rice for almost 35 minutes, it wasn’t cooked. You really have to steam rice, so; my bad. I used more water than broth, less salty.
Made this tonight for dinner on a whim and it was a huge hit!
The flavor is great. I uses fresh garlic instead of garlic powder.
I didn’t use cayenne otherwise followed the recipe and it was a HUGE hit! So delicious!
I served it with Pork Loin, Broccoli, roasted garlic Parmesan carrots and homemade rolls!!
2nd day it’s just as good topped with the leftover broccoli and carrots!!
Made without the cayenne pepper because I have relatives that don’t like any spice and was delicious. Will definitely make again!