Description
Skip the restaurant wait but keep all the flavor! This Texas Roadhouse Seasoned Rice copycat tastes just like the real thing and pairs perfectly with any protein. Your family will think you ordered takeout!
Ingredients
Scale
- 2 cups long-grain white rice (uncooked)
- 4 tablespoons (½ stick) unsalted butter
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon salt (adjust based on your broth’s saltiness)
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced green bell pepper
- 2 tablespoons minced fresh parsley (for garnish)
Instructions
- Combine all dry seasonings (garlic powder, onion powder, paprika, dried parsley, oregano, black pepper, cayenne, and salt) in a small bowl.
- In a large saucepan or Dutch oven, melt butter over medium heat. Add diced bell peppers and sauté for 2 minutes until slightly softened.
- Add uncooked rice to the butter and peppers, stirring constantly for 2-3 minutes until rice becomes slightly translucent and develops a nutty aroma.
- Sprinkle the spice blend over the toasted rice and stir for 30 seconds to bloom the spices.
- Pour in the chicken broth and stir to combine. Bring to a full boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for exactly 18 minutes without lifting the lid.
- Remove from heat and let the covered rice rest for 10 minutes undisturbed.
- Fluff the rice gently with a fork and fold in fresh parsley just before serving.