Description
Texas Roadhouse Seasoned Rice is a flavorful and aromatic side dish inspired by the beloved steakhouse. This recipe features perfectly cooked long-grain white rice seasoned with a blend of garlic, onion, paprika, and a touch of cayenne pepper for a subtle kick. Simmered in savory chicken broth and sautรฉed briefly to enhance its nutty flavor, it makes a delightful complement to any meal.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring fluffier cooked rice.
- Heat Olive Oil: In a medium saucepan, heat the olive oil over medium heat to prepare for sautรฉing the rice.
- Toast the Rice: Add the rinsed rice to the saucepan and sautรฉ for 2-3 minutes, stirring frequently until the rice becomes lightly toasted and fragrant.
- Add Seasonings: Stir in the garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper (if using) to evenly coat the rice with spices.
- Add Chicken Broth: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for 18-20 minutes or until the rice is tender and the liquid is fully absorbed.
- Rest and Fluff: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes. Then fluff the rice gently with a fork before serving.
Notes
- Rinsing the rice is important to prevent clumping and achieve a fluffy texture.
- Adjust the cayenne pepper amount to control the spiciness level according to your preference.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- If you do not have paprika, smoked paprika can add a smoky depth of flavor.
- Leftover rice can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
