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Texas Roadhouse Seasoned Rice is a warm, comforting side that brings restaurant-style flavor to your kitchen with minimal fuss. Friendly and approachable, this version balances savory soy notes, garlic and onion powders, and a hint of paprika to create fluffy, flavorful rice any night of the week. If you love simple recipes that taste like they took longer than they did, this one hits the mark. For a hearty skillet pairing, see this Texas Roadhouse Butter Chicken Skillet that goes beautifully alongside the rice.

Why make this recipe
If you’re tired of plain steamed rice, this seasoned rice is perfect because it turns an everyday staple into something exciting with just a few pantry ingredients. The soy sauce and spices add depth without complexity, and the optional veggies make it a flexible side or light main. It’s an easy way to elevate dinners, feed a crowd, or add variety to meal prep.

Step-by-Step Guide to Making Texas Roadhouse Seasoned Rice

Ingredients

1 cup long-grain white rice
2 cups chicken broth or vegetable broth
2 tablespoons butter or olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried parsley
Salt and black pepper to taste
Optional: Diced onions, chopped green bell peppers, pinch of cayenne pepper

Directions

Prepare ingredients: chop onions and bell peppers if using.
In a medium pot, heat butter or oil over medium heat. Add optional onions and sauté until translucent, about 3–4 minutes. If you like bell pepper, add it and cook until softened.
Add rice, stirring for 2–3 minutes until slightly golden and coated in the butter or oil—this toasting step adds nuttiness and helps separate the grains.
Stir in broth, soy sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper. If you like a little heat, add a pinch of cayenne pepper here.
Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid while it cooks to preserve steam.
Remove the pot from heat and let sit, covered, for 5 minutes. This resting time lets the steam finish cooking the rice and helps create fluffy grains.
Fluff gently with a fork before serving to separate the grains and release any trapped steam.

Cooking notes and expanded technique

Rice-to-liquid ratio: This recipe uses a 1:2 rice-to-liquid ratio (1 cup rice to 2 cups broth), which is standard for long-grain white rice. If you switch to other rice types (e.g., jasmine, basmati, or brown rice), adjust both liquid and cooking times accordingly.
Toasting the rice: Browning the rice briefly in butter or oil before adding liquid provides a subtle nutty complexity and helps keep the grains from clumping. It’s quick but worth the extra minute or two.
Broth choice: Using chicken broth gives a savory backbone similar to the restaurant version; vegetable broth works well for a vegetarian option and still delivers plenty of flavor.

Best Way to Store Texas Roadhouse Seasoned Rice

Refrigeration: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezing: To freeze, cool the rice completely, pack into freezer-safe containers or resealable bags, removing as much air as possible. Freeze for up to 1 month at 0°F (-18°C).
Reheating: Reheat refrigerated rice in the microwave with a sprinkle of water and cover to trap steam, or reheat gently on the stovetop with a splash of broth or water over low heat until warmed through. For frozen rice, thaw overnight in the refrigerator before reheating.

Serving Suggestions for Texas Roadhouse Seasoned Rice

Classic pairing: Serve as a side alongside grilled or roasted meats such as steak, chicken, or pork chops—the savory rice complements char and rich sauces.
Make it a meal: Stir in cooked black beans, corn, diced tomatoes, and shredded rotisserie chicken for a quick one-bowl supper. Top with chopped cilantro and a squeeze of lime for brightness.
Veg-forward option: Fold in sautéed mushrooms, spinach, or roasted vegetables to turn the rice into a hearty vegetarian main or side.
As a base: Use the rice as a bed for saucy entrees—braised short ribs, teriyaki salmon, or a spicy gumbo all benefit from the rice soaking up extra sauce.

Tips to make Texas Roadhouse Seasoned Rice

Use warm broth: Heating your broth slightly before adding to the rice can reduce the time the pot spends coming to a boil and helps maintain a more even cooking temperature.
Don’t lift the lid: Keep the lid on during simmering to hold steam and ensure even cooking. Only lift once at the end to fluff.
Fluff with a fork: Use a fork rather than a spoon to fluff rice; this separates grains without smashing them.

Variations

Vegetable-rich version (paragraph): If you’d like more vegetables, sauté a medley of finely diced carrots, peas, and bell peppers with the onions. The added color and texture make the rice stand out as a main-course side, and the vegetables absorb the seasoned broth for extra flavor.
Fried rice twist (bulleted comparison):
- Option A — Quick fried rice: After cooking the seasoned rice and letting it cool slightly, stir-fry with a scrambled egg, scallions, steamed peas, and a drizzle of sesame oil for a fast fried rice.
- Option B — Herb-forward: Swap dried parsley for fresh chopped parsley and add a tablespoon of lemon juice just before serving for a brighter, herbaceous profile.

Frequently Asked Questions (FAQs)

Q: Can I use jasmine or basmati rice instead of long-grain white?
A: Yes — jasmine and basmati will work well. Keep an eye on the water ratio and cooking time; jasmine often behaves similarly to long-grain white, while basmati may need slightly less water. Adjust as needed and check for doneness a few minutes earlier.

Q: How do I make this recipe vegetarian or vegan?
A: Use vegetable broth instead of chicken broth and swap butter for olive oil or a vegan butter alternative. The soy sauce and spices provide ample savory flavor even without animal products.

Q: What’s the best way to prevent mushy rice?
A: Use a measured rice-to-liquid ratio, avoid over-stirring after adding the liquid, and keep the lid on during cooking. Also, remove the pot from heat promptly when the time is up and let it rest covered for the recommended 5 minutes.

Q: Can I cook this rice in a rice cooker or Instant Pot?
A: Many rice cookers will handle this recipe fine—add all ingredients except delicate herbs and press the white rice setting. For an Instant Pot, use the rice function or cook on high pressure for 3–4 minutes with a quick release; reduce liquid marginally based on your model’s performance.

Q: How can I add protein directly to the rice?
A: Dice and brown chicken or sausage in the pot first, remove, then follow the recipe (using the browned bits and fat to toast the rice). Return the protein in the last few minutes of cooking or fold it in after the resting period to keep textures nice.

Extra notes and troubleshooting

Too salty? If the rice ends up too salty, dilute the batch by adding cooked plain rice or serve alongside a low-sodium main. For a single-serve rescue, stir in a little plain cooked rice or unsalted cooked grains.
Undercooked rice: If the rice still has a bite after the cooking time, add a splash more hot broth or water, cover, and simmer for 2–4 more minutes. Then remove and let rest again.
Texture preference: For slightly firmer grains, reduce liquid by about 2–3 tablespoons; for softer rice, add a touch more liquid and extend resting time.

Meal prep and scaling

Doubling the recipe: You can double the ingredients easily for larger families—use a wider pot to accommodate the increased volume and maintain similar cooking times. Keep the rice-to-liquid ratio consistent.
Make-ahead strategy: Cook the rice a day ahead and cool it quickly in a thin layer in a baking tray before refrigerating. Cooled rice fries up nicely for next-day stir-fries and retains texture well when reheated with a splash of liquid.

Nutrition and dietary swaps

Lower sodium: Use low-sodium broth and reduced-sodium soy sauce to cut down on salt without losing flavor. Taste and adjust seasoning at the end.
Whole grain alternative: Swap in brown rice, but increase liquid to about 2½ cups per 1 cup of brown rice and extend cooking to around 40–45 minutes, or use the package instructions and adapt seasonings accordingly.

Kitchen tools that help

Tight-fitting lid: A lid that seals well ensures even steaming and less evaporation during simmering.
Fork for fluffing: A fork keeps the rice airy without crushing grains.
Measuring cups: Accurate measuring of rice and liquid produces consistent results; slight deviations can cause undercooked or soggy rice.

Final thoughts on the recipe
This Texas Roadhouse Seasoned Rice gives you restaurant-style comfort without complicated steps. With simple ingredients and straightforward technique, it’s a reliable side that elevates weeknight dinners and special meals alike. Whether you stick to the basic version, add veggies, or transform it into fried rice, the base recipe is versatile and forgiving—perfect for cooks of any experience level.

Conclusion

If you want a tested, home-friendly take on the restaurant classic, this recipe delivers savory rice that pairs with a wide range of mains. For an alternate take and additional tips from another home-cook perspective, see this detailed Texas Roadhouse Seasoned Rice Recipe – Eating on a Dime, and for yet another closely related version with tweaks and serving ideas, check out Texas Roadhouse Seasoned Rice – Insanely Good.

Texas Roadhouse Seasoned Rice

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm, comforting side that brings restaurant-style flavor to your kitchen with savory soy notes and a hint of paprika.

Ingredients

Scale

1 cup long-grain white rice
2 cups chicken broth or vegetable broth
2 tablespoons butter or olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried parsley
Salt and black pepper to taste
Optional: Diced onions, chopped green bell peppers, pinch of cayenne pepper

Instructions

Prepare ingredients: chop onions and bell peppers if using.
In a medium pot, heat butter or oil over medium heat. Add optional onions and sauté until translucent, about 3–4 minutes. If you like bell pepper, add it and cook until softened.
Add rice, stirring for 2–3 minutes until slightly golden and coated in the butter or oil.
Stir in broth, soy sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper. Add a pinch of cayenne pepper if desired.
Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice has absorbed the liquid and is tender.
Remove the pot from heat and let sit, covered, for 5 minutes.
Fluff gently with a fork before serving.

Notes

For a vegetarian option, use vegetable broth and olive oil. Adjust cooking time and liquid for different rice types.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 1g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg

Keywords: seasoned rice, Texas Roadhouse, side dish, vegetarian rice, comfort food

Texas Roadhouse Seasoned Rice

Conclusion