Texas Roadhouse Seasoned Rice
This upgraded Texas Roadhouse Seasoned Rice transforms the classic buttery side dish into a main meal by adding tender steak bites, corn, peas, and carrots. It is savory, fluffy, and packed with restaurant-style flavor.
Pin Share Print Servings: 4 g
Calories: 550kcal
Cost: $15
Equipment
- 1 Large skillet (With lid)
- 1 Wooden spoon (For stirring)
- 1 Chef's knife (For chopping)
- 1 Measuring cups (Standard set)
Ingredients
- 1 ½ cups white rice - Jasmine or long-grain
- 1 lb sirloin steak - Cubed
- ½ cup unsalted butter - For richness
- 3 cups beef broth - Or chicken broth
- 2 tablespoon soy sauce - For color and umami
- 1 small onion - Diced finely
- 1 cup peas and carrots - Frozen, thawed
- ½ cup sweet corn - Frozen or canned
- 1 teaspoon dried parsley - Seasoning
- ½ teaspoon paprika - Seasoning
- ½ teaspoon garlic powder - Seasoning
- ¼ teaspoon cayenne pepper - Optional for heat
- 2 tablespoon green onions - Chopped for garnish
Instructions
- Sear seasoned steak cubes in oil in a large skillet until browned; remove and set aside.
- Melt butter in the same pan; sauté onions until soft, then stir in rice and spices to toast.
- Add beef broth and soy sauce; bring to a boil, cover, and simmer for 15–20 minutes.
- Fold in peas, carrots, corn, and cooked steak; let sit covered for 5 minutes.
- Fluff with a fork, garnish with green onions, and serve hot.
Notes
Toast the rice in butter until it smells nutty before adding broth; this ensures the grains stay fluffy. Use beef broth for the most authentic color and flavor.
Nutrition
Serving: 350g | Calories: 550kcal (28%) | Carbohydrates: 55g (18%) | Protein: 30g (60%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg (28%) | Sodium: 890mg (39%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 3000IU (60%) | Vitamin C: 10mg (12%) | Calcium: 40mg (4%) | Iron: 4mg (22%)