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Homemade Outback Steakhouse Seasoned Rice - A perfectly made dish on my kitchen table.

Outback Steakhouse Seasoned Rice Recipe

A simple, fluffy, and flavorful copycat of Outback Steakhouse’s seasoned rice. Made with pantry spices and cooked in savory broth, this easy side dish pairs perfectly with steak, chicken, or vegetables.
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Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Copycat Restaurant Recipe
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

Equipment

  • Medium saucepan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Fine mesh strainer
  • Fork for fluffing

Method
 

  1. First, rinse the rice perfectly until you get the clean rice.
  2. On medium flame, melt butter in a saucepan.
  3. Add rice and toast lightly for 1–2 minutes.
  4. Stir in garlic powder, onion powder, paprika, salt, and pepper.
  5. Pour in chicken broth and bring to a gentle boil.
  6. Cover, reduce heat, and simmer for 15–18 minutes.
  7. Remove from heat and let the rice rest for 5 minutes.
  8. Fluff gently with a fork and serve warm.

Notes

  • Use vegetable broth for a vegetarian version
  • Olive oil can replace butter if needed
  • Avoid stirring while cooking to keep rice fluffy
  • Garnish with fresh lemon juice before serving
  • Keep the leftovers in an airtight container for up to 3 days