Texas Roadhouse Seasoned Rice (Easy Copycat Recipe!)

Ever go to Texas Roadhouse and find yourself weirdly obsessed with the rice? Yeah, me too. There’s something about that perfectly seasoned, fluffy rice that makes you want to order an extra side just to take home. It’s not fancy or complicated—it’s just really, really good rice.

The crazy thing is, once you know the trick, it’s actually super easy to make at home. No special equipment, no secret ingredients you can’t pronounce. Just regular pantry stuff that comes together to create that signature flavor. I started making this when I realized I was ordering takeout from Texas Roadhouse just for the rice. That felt a little excessive, even for me.

Now I make a big batch of this whenever I’m grilling steaks, roasting chicken, or honestly just need a solid side dish that everyone will actually eat. It’s become one of those recipes I can make with my eyes closed, and it never disappoints.

Why You’ll Love This Texas Roadhouse Seasoned Rice

Tastes exactly like the restaurant version. Seriously, you won’t be able to tell the difference. Maybe yours is even better because it’s fresh out of your own kitchen.

Ready in 25 minutes. From start to finish, you’re looking at half an hour max. That’s faster than going through the drive-through and way cheaper.

Super versatile side dish. This rice goes with everything—steak, chicken, pork chops, fish, burgers, you name it. It’s the ultimate side dish that never fails.

Makes your whole meal feel fancy. There’s something about seasoned rice that elevates whatever you’re serving. Suddenly your weeknight dinner feels like a restaurant meal.

Budget-friendly. Rice is cheap, and this recipe uses simple ingredients. You can feed a crowd without spending much at all.

Leftovers are amazing. This rice reheats beautifully and tastes great the next day. Meal prep heaven.

Ingredients You’ll Need

Main Ingredients:

• 2 cups long-grain white rice – Not instant rice
• 3 cups beef broth – Low-sodium works best
• 3 tablespoons butter – Adds richness
• 1 teaspoon onion powder – Savory depth
• 1 teaspoon garlic powder – Essential flavor
• ½ teaspoon paprika – For that slight smokiness
• ½ teaspoon cumin – The secret weapon
• ½ teaspoon black pepper – Just enough kick
• ¼ teaspoon salt – Adjust based on broth saltiness
• 2 tablespoons fresh parsley, chopped – For garnish and freshness

Key Ingredient Notes:

Rice: Use regular long-grain white rice, not instant or minute rice. Those cook differently and won’t give you the same texture. Jasmine rice works great too if you want something slightly more aromatic.

Beef broth: This is what gives it that rich, savory flavor that makes Texas Roadhouse rice special. Use low-sodium so you can control the salt level. If you want to keep it vegetarian, use vegetable broth—it’ll still be delicious, just a slightly different flavor profile.

Butter: Don’t skip this or substitute with oil. The butter adds a richness that’s key to the restaurant taste. If you’re dairy-free, use a good quality vegan butter.

Spices: The combination of onion powder, garlic powder, paprika, and cumin is what creates that signature flavor. Don’t substitute fresh onion or garlic here—the powders give you that even distribution of flavor throughout the rice.

Cumin: This is the secret ingredient that makes people go “what IS that flavor?” It’s subtle but essential. Don’t skip it.

How to Make Texas Roadhouse Seasoned Rice

Step 1: Toast the Rice

Heat a large saucepan or pot with a tight-fitting lid over medium heat. Add the butter and let it melt completely. Once it’s melted and bubbling slightly, add the uncooked rice. Stir it around for about 2-3 minutes, coating all the grains in butter. You want the rice to get slightly toasted and smell nutty. This step adds depth of flavor and helps keep the grains separate.

Step 2: Add the Broth and Seasonings

Pour in the beef broth and add all your seasonings—onion powder, garlic powder, paprika, cumin, black pepper, and salt. Stir everything together well, making sure the seasonings are distributed evenly. Scrape the bottom of the pot to make sure nothing’s sticking.

Step 3: Bring to a Boil

Crank the heat up to medium-high and bring the mixture to a full rolling boil. You should see lots of bubbles breaking the surface. This usually takes about 3-5 minutes.

Step 4: Simmer and Steam

Once it’s boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer undisturbed for 18-20 minutes. Here’s the important part: don’t lift the lid to check on it. Seriously. Every time you lift that lid, you release steam that the rice needs to cook properly. Set a timer and walk away.

Step 5: Rest the Rice

After 18-20 minutes, turn off the heat but leave the lid on. Let the rice rest for 5 minutes. This allows any remaining moisture to be absorbed and helps the rice finish cooking perfectly. Again, resist the urge to peek.

Step 6: Fluff and Serve

After the resting time, remove the lid and fluff the rice with a fork. Not a spoon—a fork. This helps separate the grains without smashing them. Taste and adjust seasoning if needed. Stir in the fresh parsley right before serving for a pop of color and freshness.

Pro tip: If your rice is still a bit wet after the cooking time, leave the lid off and let it sit for a few more minutes. The residual heat will evaporate any extra moisture.

Serving Suggestions

This rice is the ultimate team player—it goes with pretty much everything. Here are some ideas:

Grilled steak – Obviously. This is Texas Roadhouse we’re talking about. A good ribeye or sirloin with this rice is perfection.

Roasted chicken – Whether it’s a whole roast chicken or just some thighs, this rice makes the perfect bed for it.

Pork chops – Pan-seared or grilled pork chops with this seasoned rice is a weeknight dinner winner.

Blackened fish – The smoky spices in the rice complement blackened salmon or tilapia beautifully.

Beef fajitas – Use this instead of regular rice in your fajita bowls. Game changer.

As a burrito bowl base – Top it with black beans, grilled veggies, salsa, and sour cream for an easy meal.

With simple grilled vegetables – Sometimes simple is best. This rice with some grilled zucchini and bell peppers makes a great vegetarian meal.

Storage & Reheating Tips

Storing Leftovers:

Let the rice cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for 4-5 days. Rice is one of those things that actually keeps really well, so don’t hesitate to make a big batch.

Reheating:

The easiest way to reheat is in the microwave. Add the rice to a microwave-safe bowl, sprinkle a tablespoon or two of water over it to add moisture, cover with a damp paper towel, and microwave for 1-2 minutes, stirring halfway through.

You can also reheat on the stovetop in a pan over medium-low heat. Add a splash of broth or water and stir frequently until heated through.

Freezing:

This rice freezes beautifully for up to 3 months. Let it cool completely, then portion it into freezer bags or containers. Squeeze out as much air as possible. To reheat from frozen, thaw in the fridge overnight, then reheat as directed above. Or microwave straight from frozen, adding a bit more water and extra time.

Meal Prep:

This is perfect for meal prep. Make it on Sunday and portion it out for easy lunches or dinners throughout the week. It pairs with so many different proteins and veggies that you won’t get bored.

Final Thoughts

Look, I know rice seems like a boring side dish. But when you make it right—when you actually season it properly and cook it with flavorful broth—it becomes something people get genuinely excited about. This isn’t sad, plain rice. This is the rice people request specifically.

What I love about this recipe is how it makes literally any meal feel more put-together. You could be serving the simplest grilled chicken, but if you’ve got this perfectly seasoned rice on the side, suddenly it’s a proper dinner. It’s one of those foundational recipes that makes weeknight cooking easier because you always have a solid side dish option.

Plus, once you nail this technique, you can play around with different seasonings and broths to create your own variations. But honestly? This version is so good that I rarely mess with it. Sometimes you don’t need to reinvent the wheel—you just need to make really good rice.

Give it a try. I think you’ll be making this on repeat.

Happy cooking!

— Kip