Texas Roadhouse seasoned rice is one of those sides that somehow steals the spotlight from the main dish.
I remember the first time I really noticed it—going back for second and third scoops before touching anything else.

It’s surprisingly popular for something so simple.
At just about every table, someone is piling it next to their steak or chicken while it’s still hot and fresh.

There’s a reason this rice stands out.
It’s rich, buttery, and packed with bold seasoning that makes each bite better than the last.

And the best part?
You can recreate that same restaurant-style flavor at home with simple ingredients and a straightforward method.

For Texas Roadhouse Seasoned Rice

Butter – this is what gives the rice its rich, savory base and signature restaurant-style flavor.
Long-Grain White Rice – the foundation of the dish; rinsing helps keep the grains light and separate.
White Onion – adds a subtle sweetness and depth as it cooks into the rice.
Paprika – brings a warm, slightly smoky flavor and that classic color.
Dried Parsley – adds a mild herbal note that balances the richness.
Garlic Powder – gives the rice a bold, savory kick without overpowering it.
Red Pepper Flakes (Optional) – adds a gentle heat if you want a little extra spice.
Chicken Broth – infuses the rice with deep, savory flavor instead of plain water.

How To Make Texas Roadhouse–Style Seasoned Rice

This savory rice dish delivers bold, comforting flavor with minimal effort. It’s a simple stovetop recipe that transforms basic pantry ingredients into a well-seasoned, satisfying side.

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Course: Side Dish

Cuisine: American

Keyword: How To Make Texas Roadhouse–Style Seasoned Rice

Prep Time: 5

Cook Time: 35

Rest Time: 5

Total Time: 45

Servings:

Notes

Ingredients

½ cup butter
2 cups long-grain white rice (rinsed)
1 small white onion (diced)
1 Tbsp paprika
2 Tbsp dried parsley
1 Tbsp garlic powder
¼ tsp red pepper flakes (optional)
4 cups chicken broth

Instructions

Place a large saucepan over medium-high heat and melt the butter.
Add the rice and cook, stirring occasionally, until it turns golden brown, about 4–6 minutes.
Stir in the diced onion, paprika, parsley, garlic powder, and red pepper flakes. Mix thoroughly so everything is evenly distributed.
Pour in the chicken broth, stir well, and bring the mixture to a boil.
Once boiling, lower the heat, cover the pan, and let it simmer for 22–25 minutes, or until most of the liquid has been absorbed. Turn off the heat and keep the lid on, allowing the rice to rest for 5 minutes.
Remove the lid, fluff the rice gently with a fork, and serve.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in a freezer-safe bag for 2–3 months.

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1. Do I have to rinse the rice?

Yes, and it’s worth the extra minute. Rinsing removes excess starch so your rice turns out light and fluffy instead of sticky.

2. Why cook the rice covered?

Keeping the lid on is key. It traps the steam so the rice cooks evenly and absorbs all that flavorful broth.

3. How do I prevent the rice from burning?

Once it starts boiling, reduce the heat to low and let it gently simmer. High heat is the main reason rice ends up sticking or burning.

4. Can I use water instead of chicken broth?

You can, but I don’t recommend it. Chicken broth is what gives this rice that rich, restaurant-style flavor—water just won’t deliver the same result.

5. Why let the rice rest before fluffing?

This step makes all the difference. Letting the rice sit (covered) finishes the cooking process and gives you that perfect, fluffy texture.