Cheryl's Copy Cat Texas Roadhouse Rice
A nicely seasoned rice pilaf in the rice cooker.
- 2 cups white rice I used long grain
- 4 oz butter 1 stick
- 1 onion diced
- 2 1/2 cups chicken stock
- 1 tsp. chicken better than bouillon
- 1/2 cup soy sauce
- 2 tsp. parsley I used dried
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1/8 tsp. cayenne pepper can use more if you like it hot
- 1/4 tsp. pepper
- 1/2 tsp. salt I used salted butter and omitted the salt
To start, mix your parsley, paprika, garlic powder, cayenne pepper, pepper, and salt if using, together. I make 4 times what is shown here. So 8 tsp. paprika, etc. This way I have enough for a couple of dinners. You can also make it hotter with more cayenne, paprika, and garlic powder but you may not be able to eat it. The original recipe shows 1 tsp. - 3 tsp.
In a big cast iron pan, melt the butter over medium heat.
Add the rice and stir often. When the rice starts to brown, add in the diced onion. Cook until the rice is evenly browned. This could take 5-7 minutes.
When the rice is done, spoon it all into a rice cooker.
Add your soy sauce, chicken broth, better than bouillon, and 3 1/2 to 4 tsp. of your seasoning.
Stir and let your rice cooker do its thing.
** You could skip the browning of the rice and just sautee the onions in another pan, then throw it into the rice cooker and follow the rest of the steps but I think browning the rice helps with the flavor profile.
*** If you just want to cook it in 1 pan, melt the butter in a big pan on medium heat. Add the rice and stir often so as not to burn. When the rice just starts to brown, add your diced onion and finish browning the rice evenly.
When the rice is browned, add the soy sauce, chicken broth (you will need 4 cups with this method and the bouillon). Add the seasoning. Stir well.
Turn down the heat to medium-low. Cook until the liquid has been absorbed, and the rice gets tender for approximately 10 to 15 minutes.