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There’s something comforting about a warm, buttery bowl of seasoned rice that brings back memories of family dinners and casual steakhouse nights. This copycat Texas Roadhouse Seasoned Rice layers simple pantry ingredients into a savory, slightly salty side that complements grilled meats, smoky barbecue, and weeknight favorites alike. If you love the restaurant’s version, you’ll appreciate how easy it is to make at home — and how forgiving the recipe is when you want to tweak seasoning levels to suit your taste.

For a deeper look at proportions and serving ideas that match restaurant portions, check this helpful guide: Texas Roadhouse seasoned rice guide.

Why make this recipe

If you’re tired of bland, plain rice that disappears under bold mains, this seasoned rice solves that problem by infusing every grain with savory, familiar flavors — no complicated steps or hard-to-find ingredients required. It’s the perfect solution when you want a quick, tasty side that elevates burgers, chicken, or a busy weeknight roast without extra fuss.

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 pot, heat butter or oil over medium heat. Add optional onions and sauté until translucent.
Add rice, stirring for 2–3 minutes until slightly golden.
Stir in broth, soy sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Best Way to Store Texas Roadhouse Seasoned Rice

Refrigerator: Store in an airtight container for up to 4 days at 40°F (4°C) or below.
Freezer: Cool completely, transfer to a freezer-safe container or heavy-duty freezer bag, and freeze for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen. Reheat in a microwave (cover and add a splash of water or broth) or in a skillet over low heat with a little butter until warmed through.

Serving Suggestions for Texas Roadhouse Seasoned Rice

This seasoned rice is a classic steakhouse companion but it’s remarkably versatile. Serve it beside grilled ribeye or sirloin to soak up steak juices, spoon it under broiled or blackened fish for gentle flavor balance, or use it as a base for burrito bowls topped with beans, roasted vegetables, and sliced avocado. For a homey dinner, pair it with pan-fried chicken and a simple green salad; for a party, set it in a warm serving bowl next to your favorite barbecue platter so guests can help themselves.

Tips to Make Texas Roadhouse Seasoned Rice

Rinse the rice briefly under cold water to remove excess surface starch for fluffier grains.
Toast the rice in butter or oil until slightly golden to add a nutty depth before adding the broth.
Adjust salt carefully: soy sauce contributes sodium, so taste the broth before adding extra salt.
For a brighter finish, stir in a small pat of butter or a squeeze of lemon juice right before serving.

Variations

Vegetable-Loaded: Sauté diced carrots, peas, and corn with the onions and peppers for a colorful, nutrient-rich side that works well for family meals.
Spicy Cajun: Swap paprika for smoked paprika and add ¼–½ teaspoon cayenne pepper along with a pinch of dried thyme and oregano to push it toward a Creole-style rice.

What Makes This Recipe Special

What sets this copycat Texas Roadhouse seasoned rice apart is the simplicity of its seasoning blend: garlic and onion powders give savory backbone, soy sauce provides umami and a hint of saltiness, and paprika lends a warm, sweet pepper note that’s instantly familiar from the restaurant plate. The technique—lightly toasting the rice and simmering it in broth—transforms ordinary grains into a tender, flavorful side that complements a wide range of mains without stealing the spotlight.

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice will take longer to cook (typically 35–45 minutes) and needs more liquid (about 2 ½ to 3 cups broth for 1 cup rice). Adjust simmer time and liquid, and check for tenderness before removing from heat.

Q: Do I have to use soy sauce?
A: No. Soy sauce adds umami and color; if you prefer to avoid it, increase the salt slightly or use a splash of Worcestershire sauce or tamari (for gluten-free) to maintain depth.

Q: How do I prevent rice from sticking to the pot?
A: Use a heavy-bottomed pot and maintain a gentle simmer rather than rolling boil. Once the liquid is reduced, avoid stirring vigorously; let it steam undisturbed with the lid on so the rice cooks evenly.

Q: Can I make this rice ahead of time?
A: Absolutely — make it earlier in the day and reheat gently. Cool it quickly, refrigerate, and reheat with a splash of broth to regain moisture.

More Cooking Notes and Techniques

Beyond the basic recipe, small technique choices change texture and flavor. Toasting rice not only warms the kernels through but also slightly dehydrates their exterior, giving a nuttier aroma and helping the grains separate better after cooking. The choice between butter and olive oil matters: butter offers a richer, creamier finish that echoes restaurant comfort food; olive oil keeps the flavor cleaner and may be preferable if you’re pairing the rice with citrus-forward fish or spicy dishes.

When sautéing optional aromatics like onions and bell peppers, allow them to soften without browning too much — you want their sweetness to blend into the rice rather than dominate. If you like a deeper, smoky profile, add a teaspoon of smoked paprika and a dash of liquid smoke (sparingly) to mimic grilled flavors often found at steakhouses.

Make-Ahead and Batch Cooking

This rice scales well. For larger crowds, multiply ingredients while preserving the rice-to-liquid ratio (1 cup rice : 2 cups broth). When batch-cooking, cool rice quickly by spreading it on a shallow baking sheet before dividing into containers for refrigeration or freezing — this reduces bacterial growth and keeps texture stable. Reheat in covered pans or microwave with small additions of liquid to restore tenderness without making it mushy.

Pairing Ideas

Think of this rice as a neutral, flavorful base that works with bold proteins and gentle vegetables alike. Pair it with:

Grilled steak with garlic herb butter
Barbecue pork ribs and baked beans
Pan-seared salmon with lemon caper sauce
Blackened chicken and roasted corn
Vegetarian bowls with roasted chickpeas, avocado, and a tahini drizzle

Q&A — Quick Troubleshooting

Q: How do I keep the rice from being mushy? A: Measure liquid accurately and avoid overcooking — reduce simmer time slightly if your stovetop runs hot.
Q: Why is my rice bland? A: Consider adding a splash more soy sauce or a pinch more garlic/onion powder, and finish with butter to boost flavor.
Q: Can I use instant rice? A: Instant rice won’t develop the same toasted flavor and requires different liquid amounts; use regular long-grain rice for best results.

Nutrition and Simple Swaps

For a lighter version, use low-sodium chicken or vegetable broth and swap butter for olive oil. If you want more protein, stir in cooked shredded chicken or tossed canned beans (rinsed) after cooking. To reduce sodium further, omit the added salt and rely on low-sodium broth; taste and season at the end.

Serving Sizes

One cup of uncooked long-grain white rice yields roughly 3 cups cooked, serving about 3–4 people as a side (¾ cup–1 cup per person). For a main-dish grain bowl, aim for 1 cup cooked per person.

Final Thoughts

This Texas Roadhouse-style seasoned rice is one of those recipes that punches well above its weight: simple to make, flexible in flavor, and reliably crowd-pleasing. It’s a great go-to for weeknights when you want something tastier than plain rice, and it scales nicely for gatherings where you need a dependable side. Keep the pantry basics on hand — rice, broth, butter, and a few spices — and you’ll always have a quick, satisfying side ready.

Conclusion

For an alternative version and a step-by-step copycat approach, this detailed recipe walkthrough is a useful reference: Texas Roadhouse Seasoned Rice – I Am Homesteader. If you want another home cook’s take with tips for busy weeknights, check out this practical recipe and serving suggestions: Texas Roadhouse Seasoned Rice Recipe – Eating on a Dime.