Texas Roadhouse–style seasoned rice is the little side that steals the show: savory, lightly spiced, and fluffy enough to soak up gravy or steak juices. It’s the same comforting rice you’ll find at the chain—made at home with simple pantry spices and chicken broth—and ready in about 25 minutes. If you like restaurant-style sides, this homemade version rivals the original and pairs well with grilled meats, salads, or a weeknight roast; for a different texture experiment, check out air fryer fried rice for a crisped take.
Why you’ll love this dish
This rice is a small change that elevates any meal. It’s:
- Fast: from rinse to plate in roughly 25 minutes.
- Budget-friendly: long-grain white rice and pantry spices keep costs low.
- Crowd-pleasing: mild but flavorful, kid-friendly, and a natural partner to bold mains.
- Reliable: a 1:2 rice-to-liquid ratio and covered simmer produce consistent, fluffy results every time.
"I make this for family dinners—simple, comforting, and always finished on the plate." — a regular at my weeknight table
Perfect for weeknights, potlucks, or when you want a hearty side without fuss.
How this recipe comes together
Quick overview so you know what to expect: rinse the rice to remove excess surface starch, simmer it gently in seasoned chicken broth until the liquid is absorbed, then let it rest briefly so the grains set and fluff easily. No sautéing required, and you don’t need a rice cooker—just a medium saucepan with a tight-fitting lid.
What you’ll need
- 1 cup long-grain white rice (rinsed) — yields about 3 cups cooked
- 2 cups chicken broth (for deeper flavor, use low-sodium and adjust salt)
- 1 tablespoon olive oil (can substitute neutral oil or 1 tablespoon butter)
- 1 teaspoon salt (reduce if using salted broth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (sweet or smoked for a different character)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
Substitution notes: For vegetarian: swap chicken broth for vegetable broth. For brown rice: increase liquid and cooking time (see FAQ).
Step-by-step instructions
- Rinse and drain: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
- Season the liquid: In a medium saucepan, combine the 2 cups chicken broth, olive oil, salt, garlic powder, onion powder, paprika, black pepper, and dried parsley. Stir to mix.
- Bring to a boil: Heat the mixture over medium-high until it comes to a gentle boil.
- Add rice and simmer: Stir in the rinsed rice, return to a simmer, then immediately cover and reduce heat to low.
- Cook covered: Let the rice cook undisturbed for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid while it’s cooking—steam is what finishes the rice.
- Rest and fluff: Remove from heat and keep covered for 5 minutes. Uncover and fluff with a fork before serving.
Timing tip: If your stove runs hot, check at 16 minutes; if it’s gentle, aim for 20 minutes.
Best ways to enjoy it
This rice is extremely versatile:
- Serve alongside grilled steaks, rotisserie chicken, or pork chops to soak up pan juices.
- Spoon under saucy mains like gumbo or stroganoff.
- Use as a base for burrito bowls—top with black beans, salsa, and avocado.
- For a textural twist, finish with a pat of butter and a sprinkle of fresh parsley or green onion.
If you want to experiment with crispier textures, you can adapt leftovers into a skillet crisp inspired by Bobby Flay’s crispy rice—pan-fry chilled rice to get golden edges.
Storage and reheating tips
- Refrigerate: Cool rice quickly (within 1–2 hours) and transfer to an airtight container. It keeps 3–4 days in the fridge.
- Freeze: Portion into freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Microwave with a splash of water and cover loosely to create steam; or reheat on the stovetop over low heat with a tablespoon of water or broth, covered, until hot. For extra freshness, add a knob of butter or a squeeze of lemon.
- Food safety: Never leave cooked rice at room temperature longer than two hours—starchy rice can harbor bacteria if left out too long.
Pro chef tips
- Rinsing matters: It removes loose starch so grains stay separate rather than gummy.
- Use a tight lid: Steam is essential—an ill-fitting lid lets moisture escape and dries the rice.
- Measure accurately: A kitchen scale or proper measuring cup keeps the 1:2 ratio reliable.
- Don’t stir while cooking: Stirring releases starch and makes rice clump. Wait until the rest period to fluff.
- If your rice is underdone when liquid is absorbed, add 2 tablespoons of hot water, cover, and let sit 3–5 more minutes.
Recipe variations
- Cilantro-lime: Stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice after fluffing.
- Garlic-butter: Swap the oil for 1 tablespoon butter and add 1/2 teaspoon minced fresh garlic sautéed briefly before adding broth.
- Spicy: Add 1/4–1/2 teaspoon cayenne or 1 small diced jalapeño to the broth.
- Brown rice version: Use 1 1/2 to 1 3/4 cups broth per cup brown rice and simmer 35–45 minutes until tender.
- Make it pilaf-style: Sauté drained rice briefly in the oil until slightly toasted before adding the seasoned broth for nuttier flavor.
Your questions answered
Q: Can I double this recipe?
A: Yes—double ingredients and use a larger saucepan or Dutch oven. Cooking time remains similar, but ensure the pot isn’t so shallow that steam escapes.
Q: Is this gluten-free?
A: Long-grain rice and the listed spices are naturally gluten-free. Confirm your chicken broth and spice labels are certified gluten-free if needed.
Q: Can I make this in an Instant Pot or rice cooker?
A: Instant Pot: use 1 cup rice to 1.25–1.5 cups broth, cook on high pressure 3–4 minutes with a 10-minute natural release. Rice cooker: use the same 1:2 ratio and follow your cooker’s white-rice setting.
Q: My rice came out mushy — how do I fix it next time?
A: That usually means too much liquid or too much stirring. Rinse rice, measure precisely, and resist lifting the lid while simmering.
Q: Can I use leftover rice to make fried rice?
A: Absolutely—chilled leftover seasoned rice works great for fried rice; spread it on a tray to cool quickly so it doesn’t clump.
Enjoy this simple, restaurant-style seasoned rice—small effort, big impact.
Texas Roadhouse-Style Seasoned Rice
Ingredients
For the Rice
- 1 cup long-grain white rice, rinsed yields about 3 cups cooked
- 2 cups chicken broth For deeper flavor, use low-sodium and adjust salt
- 1 tablespoon olive oil can substitute neutral oil or 1 tablespoon butter
- 1 teaspoon salt reduce if using salted broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika sweet or smoked for a different character
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley or 1 tablespoon fresh, chopped
Instructions
Preparation
- Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
- In a medium saucepan, combine the chicken broth, olive oil, salt, garlic powder, onion powder, paprika, black pepper, and dried parsley. Stir to mix.
Cooking
- Heat the mixture over medium-high until it comes to a gentle boil.
- Stir in the rinsed rice, return to a simmer, cover immediately, and reduce heat to low.
- Let the rice cook undisturbed for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid while it’s cooking.
Resting
- Remove from heat and keep covered for 5 minutes. Uncover and fluff with a fork before serving.