Butter, long grain rice, onions, chicken broth, soy sauce, and spices come together in this bold, buttery seasoned rice.
I know, I know — who goes to Texas Roadhouse and falls in love with the rice?
Well, apparently… me.
It was a random Tuesday night. We’d just sat down after waiting in one of those lasso-shaped booths. You know the ones — all wood and peanuts everywhere. I ordered a steak, expecting the usual, but when the plate landed in front of me… it wasn’t the steak I zeroed in on. It was this steamy pile of golden, fragrant rice tucked under the meat like a humble sidekick. And oh my lord, it had flavor. Like, actual flavor — smoky, buttery, warm-spiced deliciousness. I scooped some onto my fork out of curiosity and that was it. Game over. I was hooked.
So naturally, I had to reverse-engineer the thing. After a couple of bland batches, one way-too-salty attempt (RIP that one), and a bit of soy sauce magic, I landed on this homemade version. And it honestly tastes even better at home — probably because there’s no waiting 45 minutes to get seated.
Why You’ll Love This Texas Roadhouse Seasoned Rice Recipe?
Let’s just get this out of the way: this ain’t plain rice. Nope. This is:
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Butter-slicked and soy-sauced to absolute perfection
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Loaded with onions, garlic, smoked paprika, and just enough heat to wake up your tongue
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SO easy — one pot, no weird steps, no fancy tools
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The perfect partner for grilled chicken, pork chops, meatloaf, or even just a fried egg if you’re keeping it lazy
You can make a big batch, store it, and heat it up all week — it never dries out if you reheat it with a splash of broth or water.
Ingredient Notes:
You don’t need fancy stuff — just pantry basics that show up and show out:
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Long grain white rice – Rinse it first, okay? No one likes gummy rice. The long grains help it stay light and fluffy.
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Butter + olive oil – Double fat = double flavor. It’s not health food. It’s comfort food.
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Yellow onions – Chop ‘em fine. They melt right into the rice and bring that sweet oniony flavor without overpowering.
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Chicken broth – You want savory depth? This is where it’s at. Don’t use water unless you’re absolutely desperate.
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Soy sauce – Adds salt, umami, and a little richness. It’s the sneaky star of this whole thing.
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Garlic powder + onion powder – Pantry MVPs. Always there for you.
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White pepper, cayenne, black pepper – Just a whisper of heat. You’ll taste it, but it won’t smack you in the face.
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Smoked paprika – Trust me, this is what makes it taste like something you’d get at a roadhouse.
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Parsley – Optional but makes you feel like you tried a little harder.
How To Make Texas Roadhouse Seasoned Rice?
Step 1: Toast that rice.
Start with a medium pot. Melt the butter and olive oil together, then toss in the rice and diced onions. Stir it around for about 6 minutes, until the rice starts smelling toasty and the onions look soft. This part smells amazing — like you’re halfway to pilaf heaven.
Step 2: Build your flavor base.
Pour in the chicken broth. Add the soy sauce. Sprinkle in all your spices. Stir it like you mean it. Let everything come to a low boil so all those seasonings bloom.
Step 3: Simmer and chill (well, you chill, the rice simmers).
Cover the pot, lower the heat, and let it do its thing for about 20 minutes. If the liquid evaporates too fast, add a splash of water — no big deal.
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Step 4: Fluff and finish.
Turn off the heat. Toss in that chopped parsley. Taste it — and only then decide if it needs salt. (With soy sauce and broth, it might already be perfect.)
Storage Options:
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Fridge: Keeps great in an airtight container for 4-5 days.
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Freezer: Freeze in portions if you’re meal-prepping. Just thaw and reheat with a splash of broth or water.
Pro tip: Reheat in a skillet with a little butter and it almost turns into fried rice. Almost.
Variations and Substitutions:
You’ve got options here:
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Swap rice: Brown rice works, but it’ll take longer to cook. Jasmine rice? Sure, it adds a floral vibe.
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Add protein: Stir in shredded rotisserie chicken, grilled shrimp, or even sausage.
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Spice it up: More cayenne if you like it hotter, or throw in some chopped jalapeños.
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Vegetarian? Use veggie broth instead of chicken — still super flavorful.
What to Serve with Texas Roadhouse Seasoned Rice?
This is where it shines:
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BBQ ribs
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Grilled chicken thighs
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Pork chops with gravy
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Steak (obviously)
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Roasted veggies and a fried egg for a weekday bowl
Or… you know… just eat it straight from the pot with a spoon. Been there. Zero judgment.
Frequently Asked Questions:
Is this really like Texas Roadhouse rice?
Yep. If you squint your eyes and close your mouth while chewing, you might even hear someone yell, “Yeehaw!” in the background.
Can I make it in advance?
Absolutely. It reheats like a champ and doesn’t get sad and mushy like some other rice recipes.
Is it too spicy for kids?
Probably not — but if you’re nervous, just skip the cayenne. You can always add hot sauce later.
If you’ve made it this far, here’s your sign to try it. Whether you’re a rice snob or just need a killer side dish for your next steak night, this Texas Roadhouse seasoned rice recipe is a guaranteed win.
Give it a go, make it your own, and if you do, drop a comment and let me know. Did you go extra with the heat? Add mushrooms? Eat it cold from the fridge at midnight? I want to hear it all.
Happy cooking, y’all — and don’t forget to scrape the good crispy bits from the bottom of the pot.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Roadhouse Seasoned Rice
Ingredients
- ½ cup 1 stick unsalted butter
- 1 teaspoon olive oil
- 2 cups long grain white rice rinsed
- 2 medium yellow onions finely diced
- 4 cups chicken broth regular, not low-sodium
- ½ cup soy sauce
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- ¼ teaspoon white pepper
- 1½ teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- Salt to taste (optional)
- ½ cup fresh parsley finely chopped
Instructions
Sauté the Base:
- In a medium stockpot, melt the butter and add the olive oil over medium heat. Once heated, add the rinsed rice and diced onions. Stir frequently and cook for approximately 6 minutes, or until the onions are softened and the rice begins to toast lightly.
Incorporate the Liquids and Spices:
- Add the chicken broth, soy sauce, garlic powder, onion powder, white pepper, smoked paprika, cayenne pepper, and black pepper to the pot. Stir thoroughly to combine.
Simmer the Rice:
- Increase the heat to bring the mixture to a low boil. Once boiling, reduce the heat to low or medium-low. Cover the pot and allow the rice to simmer gently for 20 minutes. Monitor the moisture level and, if necessary, add 1 tablespoon of water at a time to prevent the rice from drying out before it is fully cooked.
Season and Garnish:
- Taste the rice and adjust seasoning by adding salt only if necessary. Remove from heat and stir in the chopped parsley.
Serve:
- Fluff the rice gently and serve warm. This dish pairs wonderfully with chicken, pork, or beef entrées.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
