Buttery, savory, and just the right touch of heat—this Texas Roadhouse seasoned rice brings together butter, long-grain rice, onions, and a cozy blend of spices. It’s warm, fragrant, and ridiculously satisfying.
This seasoned rice has that golden, slightly toasty edge that makes it feel a bit more special than your average side. The paprika smells smoky and rich as it cooks, and the butter… oh, the butter makes everything silky. It’s the kind of rice that doesn’t just sit on the plate quietly next to your main dish. It speaks up. Whether it’s a Tuesday with rotisserie chicken or a grill-out Saturday with seared salmon, this one fits right in—and maybe even steals the show.
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Why You’ll Love this Texas Roadhouse Seasoned Rice
Let’s be honest, plain rice sometimes feels like that shy guest at the party. But not this one! This rice shows up with flavor, shimmying in with paprika, garlic, and a whisper of heat.
- Ridiculously simple to make: You sauté, stir, and simmer. No fuss, no fancy steps—just cozy stovetop vibes.
- Cozy, buttery aroma: That hit of melting butter and toasting rice will have everyone peeking into your kitchen.
- Pairs with basically everything: Chicken? Sure. Fish? Yep. Or just spoon it straight from the pot. No judgment.
- Customize it endlessly: Toss in veggies, chopped herbs, even shrimp if you’re feeling saucy.
- Holds up for leftovers: It reheats beautifully, which means tomorrow-you is already winning.
Ingredient Notes
There’s nothing sneaky going on here. Just bold pantry basics doing their flavorful thing.
- Butter: This is where the magic starts. It gives everything a silky texture and nutty aroma as it browns slightly.
- Long-grain white rice: Rinsed well to get rid of excess starch. It cooks up fluffy with just a hint of chew.
- Yellow onion: Adds sweetness and depth. Dice it fine for even cooking.
- Paprika: Smoky or sweet, either works! It gives that signature warm color and mellow spice.
- Dried parsley: Don’t skip it—it brings a fresh, earthy whisper. You can toss in fresh at the end for bonus pop.
- Garlic powder: Adds savoriness without overpowering. Think of it as rice’s favorite seasoning.
- Crushed red pepper: Just enough for gentle heat. You can tame or boost it to your liking.
- Chicken stock (or veggie): The liquid gold that infuses flavor into every grain. Use low-sodium so you stay in control.
How To Make This Texas Roadhouse Seasoned Rice
Let’s do this. Grab a saucepan, your favorite spoon, and maybe that playlist you forgot about from 2013. This rice basically cooks itself once you get it started.
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Melt the butter: In a large saucepan over medium-high heat, melt all that glorious butter. Give the pan a swirl and wait until it smells nutty—but don’t let it brown too much unless you’re aiming for extra toasty vibes.
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Toast the rice: Add the rinsed rice right into the butter. Stir constantly for 5 to 7 minutes. You’ll see it turn a little golden and start to smell kind of popcorn-y. That’s what we want.
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Spice it up: Toss in the diced onion, paprika, garlic powder, parsley, and crushed red pepper. Keep stirring so everything mingles. At this point, it’ll smell like you ordered takeout from somewhere (but better).
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Add stock and simmer: Pour in the chicken stock, stir, and bring it to a quick boil. As soon as it hits a gentle bubble, drop the heat to low, slap on a lid, and let it do its thing for 25 to 30 minutes.
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Fluff and serve: When the liquid’s mostly gone and the rice is tender, turn off the heat and let it sit for a few minutes with the lid on. Fluff with a fork and sprinkle with fresh parsley if you’re feeling a little fancy.
Storage Options
So you’ve got leftovers (or you made a double batch—clever you). Let’s talk about keeping them happy.
Once it’s cool, pop the rice into an airtight container and store it in the fridge. It’ll keep for up to 4 days. Just be sure to give it a sniff after day three, especially if your fridge plays mystery odor games.
Freezer? Yep, this rice freezes just fine. Let it cool completely, then seal portions in freezer-safe bags or containers. Try to press out the air if you can. It’ll hold for about 2 months, though I rarely let it live that long.
To reheat, the microwave is your friend. Just sprinkle a splash of water over the rice and cover it loosely so it steams back to life, not dryness. You can also reheat on the stove with a dash of broth. Oh, and if it clumps a bit? That’s normal. A quick fork fluff will fix it.
Variations and Substitutions
Got a spice rack begging for attention? Or maybe you’re craving something a little different today? Let’s play with it.
- Veggie stock option: If you’re skipping meat, use vegetable stock instead of chicken. It still gives a nice savory backbone but keeps things plant-forward.
- Add veggies: Stir in frozen peas, corn, or sautéed bell peppers with the onion for a bit of color and crunch.
- Use brown rice: You’ll need to adjust the cook time (closer to 45–50 minutes), but it brings nuttier flavor and extra fiber.
- Make it citrusy: Stir in a squeeze of lemon or lime juice just before serving if you want a little zing. Add zest if you’re feeling high-energy.
- Leave out the heat: If spice isn’t your style, skip the red pepper. Or sub in smoked paprika for flavor without the fire.
- Toss in protein: Chopped chicken, pan-fried tofu, or even shrimp can turn this side into a full-on meal.
What to Serve with Texas Roadhouse Seasoned Rice
This seasoned rice doesn’t ask for much. It’s perfectly content being the MVP sidekick. But when paired just right? Oh boy.
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If you’re doing grilled meats or pan-seared wonders, this rice is magic next to them. Something like a pan-seared cod brings a clean, flaky contrast that’s hard to beat.
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Roasted veggies also do that thing where they look earthy and smell incredible. Toss some broccoli, carrots, or zucchini in the oven with olive oil and garlic. Pile it next to this rice and call it dinner.
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Try it with skewers or kabobs—especially anything with a smoky or spicy twist. Chicken, beef, or even veggie skewers love a rice bed like this. Give everything a quick brush of glaze, and you’ve got a summer-y plate no matter the season.
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Think about generous saucey mains like braised short ribs or curry tofu. This rice holds up and soaks up all the juice without turning to mush.
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For a fun little contrast, serve it alongside something like bacon basil cornbread muffins. Sweet-salty, crumbly rice-and-cornbread heaven.
Frequently Asked Questions
Can I make this rice in advance?
Totally. You can cook it a day or two ahead, let it cool completely, then store it in the fridge. When you’re ready to serve, just reheat gently. A splash of water or broth helps re-fluff it. I even think it tastes better the next day—like the flavors had a sleepover and got closer overnight.
What’s the best rice to use for this recipe?
I stick with long-grain white rice because it stays fluffy and separate once cooked, which works best here. Short grain gets stickier, and jasmine or basmati could work too if you like those slightly perfumey vibes. Just don’t use instant—it won’t hold up to the toasting step.
Can I use oil instead of butter?
You can, yes—but the buttery flavor is kind of the soul of this dish. If you do swap it, go for a neutral oil or olive oil. It’ll still taste good, but you might miss that richer, slightly nutty background flavor that butter brings to the party. A mix of butter and oil is also fair game.
Is this rice spicy?
It’s got a subtle kick, thanks to the crushed red pepper. Nothing wild. If you’re spice-sensitive or cooking for kids, you can leave that out or reduce it. Want more heat? Add a dash of cayenne or a few dabs of hot sauce when serving. Customizable heat for the win.
Texas Roadhouse–Style Seasoned Rice
Ingredients
Main Ingredients
- 1/4 cup (60 g) unsalted butter
- 2 cups (400 g) long-grain white rice rinsed well
- 1 yellow onion finely diced (about 1 cup)
- 2 1/2 cups (600 ml) chicken stock or low-sodium vegetable broth
Spices & Seasonings
- 2 tsp paprika smoked or sweet
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) crushed red pepper flakes more or less to taste
- 1 tsp kosher salt plus more to taste
- 1/2 tsp (0.5 tsp) black pepper freshly ground
Optional for serving
- fresh parsley chopped, for garnish
Equipment
- Large saucepan
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions
- Melt the butter in a large saucepan over medium-high heat. Swirl the pan until the butter smells nutty, but don’t let it brown.
- Add the rinsed rice to the pan. Stir constantly for 5–7 minutes, or until the rice turns lightly golden and smells toasty.
- Add the diced onion, paprika, dried parsley, garlic powder, crushed red pepper, salt, and black pepper. Stir for another 1–2 minutes until the onion softens and everything is fragrant.
- Pour in the chicken stock. Stir, bring to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 25–30 minutes, or until the liquid is mostly absorbed and the rice is tender.
- Turn off the heat. Let the rice rest, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley if desired. Serve warm.
