Outback Steakhouse Seasoned Rice Recipe
Love that tasty rice from Outback Steakhouse? This Outback Steakhouse Seasoned Rice Recipe brings the restaurant magic home. It's fluffy, buttery and packed with flavor.
Ingredients
- 2 cups long-grain white rice uncooked
- 3 cups chicken broth low-sodium
- 1/4 cup unsalted butter cut into pieces
- 1 small onion finely chopped, about 1/2 cup
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
Rinse the Rice
- Place rice in a strainer. Rinse under cold water until water runs clear. This stops it from getting sticky. Takes 2 minutes. Shake off extra water.
Sauté the Onion and Garlic
- Heat olive oil in saucepan over medium heat. Add chopped onion. Cook 3-4 minutes until soft and golden. Stir in minced garlic. Sauté 1 minute more. Smells so good already.
Add Rice and Toast
- Stir rice into the pan. Coat it with oil and onions. Toast for 2 minutes. Stir often. This builds flavor. Rice turns slightly clear at edges.
Pour in Broth and Seasonings
- Add chicken broth, butter, salt, pepper, paprika, and parsley. Bring to a boil. Stir once to mix everything. Bubbles form fast.
Simmer Until Fluffy
- Reduce heat to low. Cover with tight lid. Simmer 15-18 minutes. Do not lift lid. Rice absorbs broth fully. Perfect texture every time.
Fluff and Rest
- Remove from heat. Let sit covered for 5 minutes. Fluff with fork. Butter melts in for richness. Taste and adjust salt if needed. Serve hot.
Notes
- Use converted rice for extra fluffiness.
- Swap chicken broth for vegetable broth to make it vegetarian.
- Add a pinch of cayenne for a spicy kick.
- Double butter for richer taste, but watch calories.
- Toast rice longer for nutty flavor.
- Freeze cooked rice in portions for quick sides.
- Mix in cooked peas or carrots at the end for color.