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Texas Roadhouse Rice

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If there is one side dish that Max will choose over French fries every single time, it is the seasoned rice at Texas Roadhouse. It’s buttery, savory, and has just the right amount of spicy kick. Since we can't go to the steakhouse every night, we perfected this copycat Texas Roadhouse Rice at home. Max calls it "the orange rice," and we’ve taken it a step further by topping it with juicy steak bites to turn a favorite side dish into a complete, hearty dinner bowl.

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Savory seasoned rice in a black skillet with chunks of seared steak, bright green peas, diced red peppers, and fresh cilantro garnish, served Texas Roadhouse-style on a wooden board with a red napkin. Save it For Later
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Why You Will Love This Texas Roadhouse Rice

You will love this recipe because it nails that specific savory, umami-packed flavor profile you get at the restaurant. The secret isn't just salt and pepper; it's a combination of soy sauce, paprika, and plenty of butter cooked right into the grain. It’s fluffy, aromatic, and deeply flavorful. While it’s traditionally a side dish, we serve ours topped with seared steak tips and fresh herbs, making it a one-bowl meal that looks and tastes like a restaurant special.

How To Make Texas Roadhouse Rice

To get that signature look and taste, we start by toasting the rice in butter with onions and garlic. This "pilaf" method ensures the grains stay fluffy and separate. We then simmer it in a rich beef broth (instead of water) spiked with soy sauce, paprika, and cayenne pepper for that reddish-golden hue. Finally, we fluff it up with fresh parsley and top it with seared steak cubes to match the hearty presentation in the picture.

Texas Roadhouse Rice Ingredients

The Seasoned Rice

  • 1 ½ cups long-grain white rice (uncooked)
  • ½ onion; finely diced
  • 4 tablespoons unsalted butter; divided (2 for sautéing, 2 for finishing)
  • 3 cups beef broth (for that deep color and flavor)
  • 1 tablespoon soy sauce (the secret ingredient!)
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika (use smoked paprika for extra depth)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (adjust for heat)
  • Salt and black pepper to taste

The Steak Topping (To Match the Image)

  • 1 lb sirloin or ribeye steak; cut into bite-sized cubes
  • 1 tablespoon olive oil
  • Fresh parsley or green onions; chopped for garnish
  • Diced red bell pepper (optional, for color)
Top-down view of ingredients for Texas Roadhouse Seasoned Rice with Steak Tips on a white marble surface: raw long-grain rice, diced red bell peppers and onions, seared steak tips, and chopped fresh green parsley or green onions. Clean, minimal, high-end food photography layout. Save it For Later

Step by Step Method

Sauté the Rice Base

  • Melt 2 tablespoons of butter in a large skillet or pot over medium heat.
  • Add the diced onion and red bell pepper (if using). Sauté for 3–4 minutes until soft.
  • Add the uncooked rice and stir constantly for 2 minutes until the grains are toasted and slightly opaque. This step is crucial for flavor!

Simmer

  • Pour in the beef broth and soy sauce.
  • Stir in the paprika, garlic powder, cayenne, dried parsley, salt, and pepper.
  • Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes. Do not peek!

Cook the Steak (While Rice Simmers)

  • Heat olive oil in a separate cast-iron skillet over high heat.
  • Season the steak cubes with salt and pepper. Sear them for 2–3 minutes until browned and crispy on the outside but tender inside. Set aside.

Fluff and Assemble

  • Once the rice is tender and the liquid is absorbed, remove from heat.
  • Stir in the remaining 2 tablespoons of butter and fluff gently with a fork.
  • Spoon the rice into bowls and top generously with the seared steak bites.
  • Garnish with fresh chopped parsley or green onions for that bright green contrast.
Seasoned rice with caramelized steak chunks, green peas, diced red bell peppers, and fresh cilantro in a black skillet on a wooden board with a red plaid napkin. Save it For Later

MAX’S REACTION

"I ate all the steak pieces first! The rice tastes exactly like the restaurant kind, maybe even better because it has more butter. It’s a little spicy but I like it."

What Pairs Well With Texas Roadhouse Rice

If you aren't topping it with steak, this rice is the ultimate side dish for grilled chicken, pork chops, or shrimp. It also pairs perfectly with sautéed green beans or corn on the cob to round out the "steakhouse at home" vibe.

Texas Roadhouse Rice Variations

Chicken & Rice

For a Texas roadhouse rice recipe with chicken, simply swap the beef broth for chicken broth and top with grilled chicken breast slices instead of steak.

Spicy Kick

If you love heat, increase the cayenne pepper to ½ teaspoon and add some diced jalapeños to the onion sauté step.

Vegetarian

Use vegetable broth and skip the steak topping. To beef it up (pun intended), add kidney beans or black beans for protein.

Rotel Rice

Mix in a can of drained Rotel (diced tomatoes and green chilies) after the rice finishes cooking for a zesty, Tex-Mex twist.

Texas Roadhouse-style seasoned rice in a black skillet with chunks of browned steak, bright green peas, diced red bell peppers, and fresh chopped cilantro garnish, presented in two identical overhead shots. Save it For Later

Equipment

  • Large Skillet or Pot with Lid
  • Cast Iron Skillet (for steak)
  • Chef's Knife
  • Measuring Cups
  • Mom Tip: Using beef broth creates a darker, richer rice. If you prefer a lighter golden color, use chicken broth, but beef broth is more authentic to the steakhouse flavor.

Storage / Make Ahead / Serving Tips

Refrigerator Storage

Store leftovers in an airtight container for up to 4 days.

Reheating

Rice dries out easily. To reheat, sprinkle a tablespoon of water or broth over the rice, cover loosely, and microwave. This steams the grains back to fluffy perfection.

Freezing

This rice freezes wonderfully. Let it cool completely, bag it in freezer-safe bags, and freeze for up to 3 months.

Top Tips for Best Texas Roadhouse Rice

The soy sauce might seem weird for a "Texas" recipe, but it is essential for the color and the savory umami depth. Don't skip it! Also, letting the rice rest covered for 5 minutes off the heat before fluffing helps redistribute the moisture so it isn't mushy.

Texas Roadhouse Rice Frequently Asked Questions

Why is my rice sticky?

You might have stirred it too much during cooking, or not toasted it enough in the butter first. Toasting helps keep the grains separate.

Can I use brown rice?

Yes, but you will need to increase the liquid by about ½ cup and the cooking time to 40–45 minutes.

Is this gluten-free?

The rice itself is GF, but you must use Tamari instead of regular soy sauce to make the entire dish gluten-free.

Can I use instant rice?

For Quick rice side dishes, you can use instant rice, but add the butter and spices to the boiling water before adding the rice. The texture won't be quite as firm as long-grain rice.

Steakhouse Flavor at Home

This rice bowl is hearty, comforting, and packed with bold flavors. It turns a simple side dish into the main event. If you are looking for more flavor-packed bowl recipes, try our fresh Chicken Tzatziki Bowls, the vibrant Mexican Street Corn Chicken Salad, or our healthy and hearty Shrimp Quinoa Bowl Recipe.

Share your Texas Roadhouse Rice! Tag us @HannahCooking with #RoadhouseRice; we’re dying to see your steak toppings!

⭐️ Rate this Texas Roadhouse Rice recipe and let us know what seasonings you added!

Looking for other recipes like Texas Roadhouse Rice? Try these:

Savory seasoned rice in a black skillet with chunks of seared steak, bright green peas, diced red peppers, and fresh cilantro garnish, served Texas Roadhouse-style on a wooden board with a red napkin. Save it For Later

Texas Roadhouse Rice

This copycat Texas Roadhouse Rice is a savory, buttery side dish seasoned with soy sauce, paprika, and cayenne, turned into a hearty meal with the addition of seared steak bites.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowl
Course: Dinner, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups white rice Long-grain, uncooked
  • 3 cups beef broth Or chicken broth
  • 4 tablespoon butter Divided
  • 1 tablespoon soy sauce For umami
  • ½ onion Diced
  • 1 teaspoon paprika Seasoning
  • ½ teaspoon garlic powder Seasoning
  • ¼ teaspoon cayenne pepper Optional heat
  • 1 lb steak Sirloin cubes (optional topping)
  • 1 tablespoon parsley Fresh garnish

Equipment

  • 1 Large pot With lid
  • 1 Skillet For steak
  • 1 Knife For prep

Method
 

  1. Sauté onion in 2 tablespoon butter until soft. Add rice and toast for 2 minutes.
  2. Add broth, soy sauce, paprika, garlic powder, cayenne, salt, and pepper.
  3. Cover and simmer on low for 15-20 minutes until liquid is absorbed.
  4. Sear steak cubes in a separate pan with olive oil until browned.
  5. Stir remaining butter into rice, fluff, and top with steak and parsley.

Notes

Toasting the rice in butter before adding liquid is the secret to the nutty flavor and fluffy texture. Use beef broth for a richer, darker rice color.

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