Confession…I’ve never actually had the Texas Roadhouse Rice that’s served up at the restaurant but when I stumbled upon several different versions of the recipe claiming to be copycat recipes of the restaurant version with loads of rave reviews I figured I should give it a try. The fact that I had all the ingredients I needed on hand and that this is an extremely easy side to whip up played a big factor too. Because I am a mushroom loving fool I added them to the rice but if you are a mushroom hater (I question whether we can actually be friends) you can certainly leave them out. From the various iterations of this recipe that I found online, the Texas Roadhouse version doesn’t contain mushrooms. It’s a shame actually, their umami flavor adds a lot of goodness to this tasty rice. I HIGHLY recommend adding them!
How To Make The Copycat Texas Roadhouse Herbed Rice
Start by melting butter in a sauce pan over medium heat. Once the butter is melted add the diced onion and cook in the butter until soft and translucent, about 3-4 minutes. Most of the recipes I found online used either white or yellow onions, but all I had on hand was a red onion so that’s what I used, and it tasted GREAT! Use whatever you happen to have on hand.
Next add the rice to the pan and cook until lightly toasted and the rice is coated in the butter, about 4-5 minutes. Keep it moving around in the pan so it doesn’t burn. I don’t recommend using brown rice for this recipe. It takes a very long time (up to 90 minutes) to cook brown rice until it’s tender. Stick to a good quality long grain white rice such as Jasmine or Basmati for the best results.
Add the spices. Stir in the paprika, garlic powder, salt and pepper.
Cook and stir until the spices are fragrant and incorporated into the rice, about 1 minute. This is what is commonly referred to as “blooming” the spices. Toasting spices for a couple minutes greatly enhances their flavor, so don’t skip this step.
Stir in the chicken broth and sliced mushrooms if you are using them. Stir to combine.
Increase heat to high and bring the mixture to a boil, stirring occasionally.
Once the broth comes to a boil, cover the pan with a tight fitting lid and reduce heat to the very lowest setting.
Cook over very low heat, covered for 20-25 minutes or until the rice has absorbed all the liquid in the pan. Resist the urge to peek until at least 20 minutes have passed. The rice will absorb the liquid as it cooks. If the rice looks soupy and there’s still water in the pan after 20 minutes, keep cooking with the lid on, checking every 5 minutes until all the liquid has been absorbed into the rice.
GOOD TO KNOW: Rice is such a forgiving side. It will “hold” for up to 30 minutes if you remove it from the heat and let it sit covered while you prepare the rest of your meal. Just fluff it with a fork when ready to serve.
Fluff rice with a fork and garnish with freshly chopped parsley to serve.
I think I’ve finally found my favorite “go-to” rice side dish! Like I said, I’ve never had the rice that’s served at Texas Roadhouse, but let me tell you, this rice is da bomb! It’s seasoned with just a few basic spices that you probably have on hand, and it couldn’t be much easier to make. Topping it with freshly chopped parsley gives it a fresh pop of herby flavor that you are going to love! The mushrooms bring a lovely umami goodness to the flavor profile that all us mushroom lovers can appreciate. Give this delicious rice a try. Whether you decide to add the mushrooms or not, you are going to love this easy to make rice!
Copycat Texas Roadhouse Herbed Rice
Equipment
- medium saucepan with tight fitting lid
Ingredients
- ¼ cup butter
- 1 cup long grain white rice
- ½ cup onion, finely diced
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 2 cups chicken broth
- 4 oz can of sliced mushrooms, drained
- 3 tbsp chopped fresh parsley, for garnish
Instructions
- Melt butter in a sauce pan over medium heat.
- Once the butter is melted add the diced onion and cook in the butter until soft and translucent, about 3-4 minutes.
- Add the rice and cook until lightly toasted and coated in the butter, about 4-5 minutes.
- Stir in paprika, garlic powder, salt and pepper. Cook until spices "bloom" and are incorporated into the rice and fragrant, about 1 minute.
- Stir in chicken broth and sliced mushrooms. Stir to combine.
- Increase heat to high and bring mixture to a boil, stirring occasionally.
- Once broth comes to a boil, cover pan with a tight fitting lid and reduce heat to lowest setting.
- Cook over very low heat, covered for 25 minutes or until the rice has absorbed all the liquid in the pan.
- Fluff rice with a fork and garnish with freshly chopped parsley to serve.
Did You Make This?
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