Texas Roadhouse Rice Pilaf Recipe: Buttery, Savory Copycat

Texas Roadhouse-style rice pilaf is a savory American steakhouse side made with fluffy long-grain rice, toasted orzo, onion, garlic, and broth. Toasting the grains first builds a nutty flavor, while a covered simmer helps them cook evenly; serve it alongside grilled meat, vegetables, or a hearty salad.

Ingredients

2 tablespoons unsalted butter (28 g)
1 tablespoon neutral oil, such as canola or vegetable oil (15 ml)
1/2 cup finely diced yellow onion (75 g)
2 garlic cloves, minced (about 6 g)
1/3 cup orzo pasta (55 g)
1 cup long-grain white rice (185 g)
2 1/4 cups low-sodium chicken broth (540 ml), or vegetable broth
1 teaspoon soy sauce (5 ml)
1/2 teaspoon fine salt (3 g), plus more to taste
1/4 teaspoon black pepper (about 0.5 g)
2 tablespoons finely chopped fresh parsley (8 g)

Instructions

Prepare the ingredients. Dice the onion finely so it softens quickly and blends into the finished pilaf. Mince the garlic and measure the rice, orzo, broth, and seasonings before you begin. If your broth is salted, start with less added salt; you can adjust the seasoning after cooking.
Toast the orzo. Set a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the butter and oil. When the butter has melted, stir in the orzo and cook for about 2 minutes, stirring often, until most pieces turn golden. Watch closely: small pasta can darken quickly, and burnt orzo will make the whole pot taste bitter.
Add rice and aromatics. Stir in the rice and cook for 1 minute, coating the grains in the fat and letting them turn lightly glossy. Add the onion and cook for 1 minute, stirring so it begins to soften without browning. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the liquid and seasonings. Pour in the broth, then add the soy sauce, salt, and pepper. Stir once to distribute the toasted orzo and rice, scraping the bottom of the pan to loosen any browned bits. Bring the liquid to a gentle boil. As soon as it bubbles steadily, cover the pan and reduce the heat to low. The covered simmer should be quiet rather than vigorous.
Simmer until tender. Cook covered for 18 minutes. Keep the lid on during this time; lifting it releases steam and can leave the rice unevenly cooked. At the end, check a small spoonful. The rice should be tender and the liquid absorbed. If the grains are still firm and the pan looks dry, add 1 to 2 tablespoons (15 to 30 ml) hot broth or water, cover, and cook for another 2 to 3 minutes.
Rest, fluff, and finish. Remove the pan from the heat and leave it covered for 10 minutes. This resting time lets moisture settle through the grains. Fluff gently with a fork, fold in the parsley, and taste before adding any extra salt. Serve hot.

Tips

Use a pan with a close-fitting lid. The rice cooks by absorbing both the broth and trapped steam. A loose lid lets too much moisture escape, while a thin pan can scorch the bottom before the center is tender. If your lid does not fit snugly, place a clean kitchen towel between the pot and lid, keeping the towel well away from the burner and flame.
Control the heat after the boil. A lively boil can make the bottom stick and the grains break apart. Once the broth reaches a steady boil, turn the burner down to its lowest setting. If your stove runs hot, use a smaller burner or a heat diffuser.
Choose the right rice. Long-grain white rice gives a distinct, fluffy result. Medium-grain rice tends to be softer and stickier, and brown rice needs a different liquid ratio and a much longer cooking time, so it is not a direct swap in this recipe. If you rinse long-grain rice, drain it very thoroughly; extra water can throw off the measured broth.
Adjust salt for your broth. Low-sodium broth makes it easier to season the finished dish to taste. Regular broth and soy sauce can both be salty, so reduce the added salt to a pinch if those are what you have. The soy sauce adds a subtle savory note and color; it is not meant to make the pilaf taste strongly of soy.

Serving Suggestions

Serve the pilaf warm as a side for grilled or roasted steak, pork chops, chicken, or fish. Its mild, buttery flavor fits especially well with boldly seasoned mains, barbecue, and dishes with pan juices. For a balanced plate, add a green vegetable such as steamed broccoli, green beans, or a crisp salad. A spoonful of pilaf also works under sliced meat, where it can catch a little sauce without becoming the main focus.

For a casual meal, set the saucepan on the table and let everyone serve themselves, or portion the rice with a fork so the grains stay fluffy. If making a larger menu, finish the pilaf shortly before serving and keep it covered off the heat for a brief holding period. Stir in the parsley just before it goes to the table so it stays bright and fresh-looking.

Variations

Make it vegetarian: Use vegetable broth instead of chicken broth. A good, savory vegetable broth gives the rice plenty of flavor, though the result may taste a little less like a classic steakhouse side. Check the broth before adding salt, since brands vary considerably.

Add vegetables: Stir 1/2 cup (about 65 g) finely diced carrots into the pan with the onion, or add 1/2 cup (about 75 g) thawed peas after the rice has rested. Carrots need the full simmer to soften; peas only need to warm through. Avoid adding a large quantity of watery vegetables, which can make the rice wet.

Use a different small pasta: Broken vermicelli or another small pasta can stand in for orzo. Break long vermicelli into pieces about 1/2 inch (1 cm) long before toasting. Its shape and browning will differ slightly, but it provides a similar toasted-pasta element. Gluten-free orzo can also work, though it may soften faster, so check the package guidance and begin checking the grains a few minutes early.

Finish with herbs or extra butter: Replace the parsley with chopped chives, or use half parsley and half chives. For a richer finish, stir in 1 tablespoon (14 g) butter after fluffing. Keep additions modest so the toasted rice and orzo remain the focus.

Storage and Reheating

Refrigerate leftover pilaf within 2 hours of cooking in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. Letting it cool briefly before packing is fine, but do not leave cooked rice at room temperature for an extended period. For longer storage, freeze it in meal-size portions for up to 2 months for best texture. Thaw frozen pilaf overnight in the refrigerator.

To reheat on the stove, put the rice in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water or broth per cup of pilaf. Cover and warm over low heat, stirring once or twice, until steaming hot. In a microwave, cover a portion loosely, add a small splash of water, and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and reheat only the amount you plan to eat. Rice can dry out in storage, so add liquid gradually rather than flooding it.

Frequently Asked Questions

Is this the exact Texas Roadhouse restaurant recipe?

This is a home-cookable, Texas Roadhouse-inspired version, not a claim to reproduce a restaurant’s proprietary formula. Rice pilaf has many versions, and the balance of butter, broth, seasoning, and toasted pasta varies. This recipe aims for a savory, fluffy side with familiar steakhouse-style flavors.

Can I make the pilaf without orzo?

Yes. Leave out the orzo and use 1 1/3 cups (about 250 g) long-grain rice with the same 2 1/4 cups (540 ml) broth. The finished dish will be more like seasoned rice than a rice-and-pasta pilaf. Check for doneness at 16 to 18 minutes, since the cooking time can vary with the pan and rice.

Why is my rice mushy or sticky?

Common causes include too much liquid, a lid that lets steam escape followed by extra liquid being added, frequent stirring during the simmer, or cooking past tenderness. Measure the broth, keep the lid closed, and fluff only after the covered rest. Different rice brands absorb liquid differently, so if your rice is consistently soft, reduce the broth by 1 to 2 tablespoons (15 to 30 ml) next time.

Can I cook it ahead of time?

Yes. Cook it earlier in the day, cool and refrigerate it promptly, then reheat with a splash of broth or water just before serving. For the freshest texture, add the parsley after reheating. If you are holding it only briefly, keep it covered and warm; do not leave cooked rice at room temperature for more than 2 hours.

Can I use brown rice or instant rice?

Neither is a direct substitute in this method. Brown rice typically needs more liquid and a longer simmer, while instant rice is already partially cooked and can turn mushy during the pilaf steps. For brown rice, follow the package liquid and timing instructions and toast the orzo separately; for instant rice, use a recipe specifically developed for that product.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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