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 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.
John
Made without the cayenne pepper because I have relatives that don’t like any spice and was delicious. Will definitely make again!
Louise
I’m wondering if I can cook brown rice half way, then add the other ingredients? My husband isn’t a fan of white rice…
Any suggestions would be appreciated
Thank you
Nichole
Can this be made in a rice cooker?
Kelli
I made this with grilled chicken and brussel sprouts for dinner tonight and my family loved it! I did decrease the soy sauce to 1/4 cup and added some extra chicken broth. It was delicious. My daughter has celiac disease and this is a great gluten free side as long as you use gluten free soy sauce.
Kelly Celestino
We made this for Thanksgiving with Cornish Hens. It was awesome the whole family loved it. We defiantly will be making this just to have any time. Great recipe. I did read the comments and cut the soy down to 1/4 cup.
Kathy
Do I cover the pan with the rice
heather
No, you don’t need to cover.
Steph
I am way into my meal prep and now don’t have a side. Very disappointed. Can you edit this recipe to warn against brown rice? I only had brown rice in the house and after 35 minutes of cooking, decided to read all the comments and discovered my issue. I am hopeful it eventually absorbs the liquid 🙁
Bonnie
What kind of rice do you use
heather
long grain white rice
Sandy Hogan
Made this today, far too much soy sauce, it is overwhelming. I would say you only need 1/4 to 1/2 cup. Will make it again with much less soy sauce.
Vicki
Big hit with my son (me too). When I commented that maybe I’d halve the recipe next time he said no way, that he was willing to take all leftovers home!
Because of the comments about the soy sauce I cut it in half, I also bumped up the cayenne a touch. To make last minute dinner prep easier, I sauteed the rice, then added the onion. After three minutes I stirred in all the spices, removed from heat, covered and set aside till time to actually start the cooking process. All I had to do was stir in the warm chicken broth, bring to a simmer, cover and let it do its thing.
BTW – I used sushi rice because that’s what I had – turned out great!
Kim
Ha my husband said minus the cayenne I should use this for when I make Chinese dishes. Which tells me it’s all in the soy. In the end I’d make this again with a little less butter. And reduce the spot by 1/4 cup unless I’m using for Chinese food then omit the paprika and cayenne.
Judy M
Just finished tasting my finished product. This is definitely a recipe I will be serving often..five stars for sure. I followed the instructions exactly as you posted. Thanks for the great side..wish we had a Texas Roadhouse restaurant so I could taste their version but never heard of it.
Willetta
Cam you freeze this
Thank you
Willetta
heather
I have never tried freezing this rice but I have frozen white rice before. Just make sure to let it completely cool before placing in a freezer safe bag or container. I would let it thaw in the refrigerator before reheating.
Debbie
This is really good! I only added 1/4 cup of soy sauce because I read several reviews stating the the soy was overwhelming. I also only added 1/8 of a teaspoon of cayenne pepper because I’m not big on heat. This was perfect !
Sari B
Do not use brown rice. It’s been cooking an hour and the rice is as hard as a rock. I’m throwing it all out.
Tanya N
Yes!!! I read your comments before I made the recipe then forgot until I had the brown rice in the pan!! It didn’t cook so it went in the garbage! So again, don’t use brown rice!
Rene
Has anyone tried this with brown rice?
Maggie
The soy sauce was a little too much. It was okay.
Kristen
Recipe should say to cook the rice covered, otherwise it doesn’t get cooked before the broth evaporates.
Mindy C
My rice is taking a lot longer to get done than the 20 mins?
Lucy
This recipe was good, I followed the recipe exactly. I would cut back a little on the soy sauce and cayenne. Would make again, thanks for sharing.
Monique
This was good but the flavor of the soy sauce was overwhelming . We had to make more rice to cut the flavor