Y’all know I love me some rice – or you should know, with how many rice recipes I have here on deepfriedhoney. This Seasoned Rice is my take on the side dish offered at Texas Roadhouse, a chain restaurant here in the southeast.
What You’ll Need
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Seasoned Rice recipe:
- Chicken broth, soy sauce: Our liquids. Don’t be like me and accidentally use dark soy sauce! It’ll look beautiful, but it’ll be sticky and salty as hell. Just don’t. You can use vegetable broth if you want.
- Long-grain rice: I use Uncle Ben’s original parboiled converted rice. Use whatever long-grain variety you prefer for your Seasoned Rice.
- Dehydrated bell pepper, shallot, flat-leaf parsley, thyme: If you don’t have dehydrated bell pepper just dice up a fresh one, and add it to the pan along with the rice and shallot.
- Salted butter: Unsalted butter is fine, too. Use it instead of salted if you want to reduce the amount of sodium in your Seasoned Rice.
- Paprika, garlic powder, onion powder, ground black pepper, kosher salt, cayenne pepper: Our seasonings. This is the part I played around with most.
How to Make Seasoned Rice
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Seasoned Rice recipe:
- Prepare for Seasoned Rice. Place a nonstick saute pan or skillet with high sides over medium heat. Add the oil and butter and allow the pan to preheat for a couple of minutes. Once the butter has melted, swirl it together with the oil and add the shallot and rice. Stir to let them toast in the oil and butter, then allow the rice to toast, stirring once per minute until the rice is browned and smells a bit nutty.
- Cook it down. Increase the heat to medium-high and add the chicken broth, soy sauce, dehydrated bell pepper, paprika garlic powder, onion powder, cayenne, and black pepper. Stir everything together and bring it to a boil, then toss in the thyme. Cover the Seasoned Rice with a lid and reduce the heat to medium-low. Cook for 20 minutes undisturbed, until the rice is tender and all of the liquid has absorbed.
- Fluff and enjoy. Remove the pan from the heat at this point and let rest for 5 minutes, then remove the lid, pull out the thyme stems, and fluff the Seasoned Rice with a fork. Dassit!
Obligatory Pinterest Graphic –