Longhorn Steakhouse Rice Pilaf
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This copycat recipe of Longhorn Steakhouse Rice Pilaf is a favorite side dish for so many people! Lightly seasoned and sprinkled with veggies – it’s a great side dish for steaks, chicken and seafood!
What You Will ❤️ About Longhorn’s Rice Pilaf
- Easy to make! You just cook the rice and then saute it with a few ingredients – done!
- Perfect side dish! Rice is a great side dish for any protein-entree.
- Copycat Recipe – Longhorn Steakhouse has so many delicious dishes on their menu but you can make them (even better) at home!
Longhorn Steakhouse’s Rice Pilaf Ingredients
This easy side dish has simple ingredients – rice, butter, veggies and a few spices! Put together – it’s a delicious recipe to go with your steak & asparagus!
- Long Grain White Rice – there are tons of other rice you can use – but long-grain rice is closest to what they use.
- Chicken Broth – cooking the rice in chicken broth or chicken stock adds a lot of flavor compared to water. If serving with steak – you could use beef broth instead!
- Butter – just like the broccoli – butter is the key!
- Red Bell Pepper, Carrot & Onion: you’ll find TINY TINY pieces in your rice – so we’ll have them too! You could use any color of bell peppers that you like.
- Seasonings & Herbs: Lemon Juice, Parsley, Salt & Black Pepper
- OPTIONAL: You’ll see there’s no garlic in this – I did not taste or smell any garlic in the rice pilaf when I tried it multiple times. That said – garlic would obviously be delicious! You can add fresh garlic or garlic powder when cooking if you’d like.
Recipe Variations
This recipe is delicious on it’s own and will make you think you’re at Longhorn Steakhouse. That said – make a few tweaks and it’s even better! Here are a few ideas:
- Veggies – add more veggies like zucchini, broccoli or frozen peas
- Herbs & Spices – adding spices like Lemon Herb or Garlic Herb would be delicious as would fresh herbs like basil or oregano
- Protein – If you have leftover rotisserie chicken – add that to the skillet and you’ve got a one-pan meal!
How to make Seasoned Rice Pilaf recipe
You’ll have this copycat side dish made to perfection in just about 30 minutes and everybody will be asking how you did it!
- Rinse rice under water and drain.
- In a medium pot over high heat, add chicken broth and bring to a boil.
- Once water is boiling, pour in rinsed rice. Reduce heat to low, cover and simmer for 15-18 minutes. You should notice holes in the rice and the liquid should be mainly gone.
- Remove from heat and leave covered for 5 minutes. After five minutes, use a fork to fluff the rice.
- In a large skillet, turn to medium-high heat. Add 2 tbsp butter to hot skillet.
- Once melted, add red pepper, carrot and onion and pan fry until they tender – about 7 min.
- Add add’l tbsp butter, cooked rice and fry with the vegetables for 2-3 minutes.
- Add parsley, lemon juice, salt and pepper to taste, and cook for a minute or two longer. Garnish with additional parsley and a lemon wedge.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can store in the freezer up to three months. Reheat in the microwave for 1-2 minutes.
Nope – use what you have and like. Other great options would be brown rice or jasmine rice. Basmati rice is my favorite but it’s a different texture so while delicious – it might not give you the same look at Longhorn’s rice.
Yes – just use vegetable broth instead of chicken broth. For a vegan dish, swap butter for olive oil.
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More Longhorn Steakhouse Recipes
- Longhorn Parmesan Crusted Chicken
- Longhorn Spicy Chicken Bites
- Copycat Crispy Brussels Sprouts
- Longhorn Steakhouse Stuffed Mushrooms
- Longhorn Steamed Broccoli
- Copycat Grilled Lime Shrimp
More Side Dish Rice Recipes
Longhorn Steakhouse Rice Pilaf
Equipment
- Hex-Clad 12" skillet
Ingredients
- 1 cups long grain white rice
- 2 cups chicken broth
- 3 tbsp butter divided
- 1/4 cup finely diced red pepper
- 1 small carrot minced
- 2 tbsp finely diced onion
- 1 tbsp parsley
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse rice under water and drain.1 cups long grain white rice
- In a medium pot over high heat, add chicken broth and bring to a boil.2 cups chicken broth
- Once water is boiling, pour in rinsed rice. Reduce heat to low, cover and simmer for 15-18 minutes. You should notice holes in the rice and the liquid should be mainly gone.
- Remove from heat and leave covered for 5 minutes. After five minutes, use a fork to fluff the rice.
- In a large skillet, turn to medium-high heat. Add 2 tbsp butter to hot skillet.3 tbsp butter
- Once melted, add red pepper, carrot and onion and pan fry until they tender – about 7 min.1/4 cup finely diced red pepper, 1 small carrot, 2 tbsp finely diced onion
- Add add’l tbsp butter, cooked rice and fry with the vegetables for 2-3 minutes.3 tbsp butter
- Add parsley, lemon juice, salt and pepper to taste, and cook for a minute or two longer. Garnish with additional parsley and a lemon wedge.1 tbsp parsley, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
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