If you’ve ever sat down at Texas Roadhouse, looked at that buttery, golden rice, and thought “I need to figure out how to make this at home” — you are not alone. That rice has a following. And now you can make a whole pint jar of it from pantry spices and keep it on the shelf until steak night.
This is one of those mixes I pull out constantly. It’s not fancy. It’s not complicated. But it tastes like you put in way more effort than you did, which is exactly the kind of cooking I’m here for.
What Makes Texas Roadhouse Rice Taste the Way It Does
That flavor is all about layering. The rice itself gets toasted in butter before any liquid touches it — that step builds a nutty, golden base. Then the broth simmers in with the seasoning blend, which leans savory and warm with paprika, chili powder, garlic, and onion. There’s a subtle smokiness, a tiny bit of heat from cayenne (optional if your crew runs mild), and a depth that you can’t get from plain rice and salt.
The soy sauce powder is the quiet workhorse here. It adds umami — that savory roundness that makes you go back for a second scoop — without tasting like soy sauce. If you skip it, the rice is still good. With it, it tastes like the restaurant.
Turmeric is optional too, but it’s what gives the rice that warm golden color. A little goes a long way.
Why I Keep This in a Pint Jar
A pint mason jar holds exactly one full batch — about six servings — with the spice mix layered right on top of the dry rice. When I’m ready to cook, I don’t measure a thing. I just melt butter, dump in the jar, and let it go.
That’s it. That’s the whole prep.
I keep two or three jars stacked in the pantry at any given time, right next to my Knorr’s mushroom rice copycat and the Zatarain’s dirty rice. They’re the workhorses of my weeknight side dish rotation, and they take about five minutes to set up.
If you want to make them as gifts, these jar mixes are genuinely one of the best homemade gifts I’ve ever seen go over well. Tie on a jar tag with the cooking instructions, add a label, and you’ve given someone a real steakhouse dinner that costs you almost nothing to put together.
What to Serve It With
This rice is built to sit next to something off the grill or out of the oven. My go-to pairings:
Grilled or pan-seared steak — this is the obvious one and it delivers every time. The buttery, savory rice is the perfect foil to a well-seasoned cut.
Baked or air-fried chicken — season your chicken with just salt, pepper, and garlic, and let the rice do the work on the plate.
Pork chops — especially smothered pork chops with gravy. The rice soaks up everything beautifully.
Grilled vegetables — if you’re doing a meatless night, this rice is hearty enough to anchor the plate.
Storage and Make-Ahead Notes
Once mixed and jarred, the dry mix keeps for up to six months in a cool, dry pantry. No refrigeration needed.
Cooked rice keeps in the fridge for four days and reheats well — just add a small splash of broth or water when you microwave it to bring back the moisture.
You can also double the spice blend and keep it separate from the rice if you prefer to measure your own rice portions. A tablespoon of the seasoning blend per cup of dry rice is a good starting point to adjust from there.
Frequently Asked Questions
Can I use brown rice instead of white rice?
You can, but the cook time will be longer — plan for 40 to 45 minutes instead of 20 to 25. You’ll also want to add a half cup more broth since brown rice absorbs more liquid.
What if I don’t have soy sauce powder?
Add two tablespoons of regular soy sauce directly to the cooking liquid when you add the broth. It won’t affect the texture and will get you very close to the same depth of flavor.
Can I make this in a rice cooker?
Yes. Toast the rice in a skillet with butter first, then transfer to your rice cooker with the broth and seasoning blend. Use the white rice setting.
Is this mix gluten-free?
It is if you use a gluten-free soy sauce powder or skip it and use tamari when cooking. All other ingredients in the blend are naturally gluten-free.
How do I keep the rice from getting mushy?
It is if you use a gluten-free soy sauce powder or skip it and use tamari when cooking. All other ingredients in the blend are naturally gluten-free.
Can I use chicken broth instead of beef broth?
Yes. Beef broth gives the rice a deeper, richer flavor that leans closer to the restaurant version. Chicken broth is lighter and still delicious — just a slightly different flavor profile.
Copycat Texas Roadhouse Seasoned Rice Mix
Equipment
Ingredients
- 2 cups long-grain white rice uncooked, rinsed and dried if needed
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper optional
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric optional, for color
- 2 tablespoons dried minced onion
- 2 teaspoons dried minced garlic
- 1 tablespoon soy sauce powder* optional, for authentic depth
Instructions
- Layer rice on the bottom of the jar.
- In a small bowl, mix all seasonings and dried aromatics together, then pour into the jar on top of the rice (or layer separately for a pretty presentation).
- Seal tightly. Store in a cool, dry place for up to 6 months.
- Cooking Instructions (Attach to Jar Tag)
- Melt ½ cup (1 stick) butter in a large skillet.
- Add the entire jar of mix and stir to coat the rice in butter for 1–2 minutes.
- Stir in 4 cups low-sodium beef broth (or chicken broth) and (if not using soy sauce powder) add 2 tablespoons soy sauce.
- Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork and serve hot.
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