Outback Steakhouse Seasoned Rice

A buttery, savory, and fluffy copycat version of the famous seasoned rice from Outback Steakhouse. Made with simple ingredients like rice, broth, and spices, this easy one-pot side dish pairs perfectly with steak, chicken, or vegetables

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Prep Time 10

Cook Time 25

Total Time 40

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 158

Ingredients Equipment Method Notes

Ingredients

2 tbsp Butter Adds richness

1 cup Long-grain white rice Basmati or jasmine preferred

1 2/3 cups Chicken broth Or vegetable broth

1/2 Red bell pepper Finely diced

1/2 Yellow onion Finely diced

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Paprika

1/4 tsp Black pepper

1/2 tsp Salt Adjust to taste

2 tbsp Fresh parsley Chopped

Equipment

Large saucepan with lid For cooking rice
Wooden spoon For stirring
Measuring cups & spoons For accuracy
Knife + cutting board For chopping
Fork For fluffing

Method

Step 1

Melt butter in a large saucepan over medium heat. Add diced onion and bell pepper, then sauté until soft and fragrant.

Step 2

Stir in garlic powder, onion powder, paprika, salt, and black pepper. Mix well.

Step 3

Add the rice and cook for 1–2 minutes, stirring to lightly toast the grains.

Step 4

Pour in the chicken broth and stir gently. Bring the mixture to a gentle boil.

Step 5

Reduce heat to low, cover, and simmer for 13–15 minutes without lifting the lid.

Step 6

Remove from heat and let it rest covered for 5 minutes. Fluff with a fork, mix in parsley, and serve warm.

Notes

Use broth instead of water for the best flavor
Do not open the lid while cooking
Let the rice rest for a perfect texture
Add vegetables like peas or carrots for variation