Longhorn Steakhouse Rice Pilaf Copycat (Better at Home)
Get ready to take your side dishes to the next level with this Longhorn Rice Pilaf! Inspired by the famous Longhorn Steakhouse seasoned rice pilaf, this dish combines a delicious blend of seasonings, tender rice, and colorful vegetables.
If you’ve ever ordered the rice pilaf at Longhorn Steakhouse and wondered what makes it taste different from regular rice, the answer is one technique most home cooks skip: toasting the dry rice in olive oil before the liquid ever goes in. Two to three minutes of stirring the raw grains in a hot pan turns them golden and nutty — and that flavor carries through every bite of the finished dish.
The rest of the recipe is genuinely simple. Red bell pepper and green onion sautéed in olive oil, fresh parsley, salt and pepper. Seven ingredients total. Twenty-five minutes start to finish. It pairs with pretty much anything — steak, grilled chicken, salmon, pork — which is exactly why it’s such a reliable side dish to have in the rotation.
The toasting step is non-negotiable. Everything else is flexible.
What Ingredients Do You Need?
- Dry Rice: Long-grain rice is preferable for its mild flavor and non-sticky texture.
- Chicken Broth: Adds depth of flavor compared to water.
- Olive Oil: For sautéing and adding richness.
- Red Bell Pepper and Green Onion: Adds color, crunch, and flavor.
- Parsley: For a pop of green and a fresh taste.
- Salt & Pepper: To season the rice perfectly.
How Do You Make This Rice?
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add dry rice and stir constantly for 2-3 minutes until grains are lightly golden and smell nutty. Add chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
Fluff with a fork. While rice rests, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add red bell pepper and green onion and cook 3-4 minutes until tender. Add cooked rice to the skillet with the vegetables. Stir in parsley and season with salt and pepper to taste. Serve immediately.
Whether you’re pairing it with Longhorn Salmon, Outlaw Ribeye, or just some pan-fried chicken breasts, this rice pilaf is the best choice to make any meal feel like you’re dining at Longhorn Steakhouse.
FAQs
Yes, chicken stock can be used as a substitute. The main difference is that stock tends to be richer.
Absolutely! Brown rice has a nuttier flavor and is a good option. Just note that it will require a longer cooking time.
The toasting step. Pilaf is defined by cooking the dry rice in fat before adding any liquid — this creates a nutty flavor and keeps the grains separate. Skipping it gives you seasoned rice, which tastes good but doesn’t have the same depth or texture.
Yes — vegetable broth is a direct swap and works well. The flavor will be slightly lighter and less savory, but still very good. Low-sodium broth of any kind lets you better control the final salt level.
It’s designed to go with steak — that’s the Longhorn Steakhouse context — but it works equally well with grilled or pan-seared salmon, chicken breast, pork chops, or shrimp. The mild, savory flavor doesn’t compete with anything. It’s also good as a base for a rice bowl with roasted vegetables.
Easy Tips For Delicious Rice
- Sauté the rice in olive oil over medium heat before adding the chicken broth for extra flavor.
- Make sure to cook the rice at a simmer, not high heat, to avoid it becoming mushy.
- For extra oomph, add a pinch of garlic powder or cayenne pepper to your seasoning.
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The Pilaf Technique: Why You Toast the Rice First
Most rice dishes — from plain boiled rice to Spanish rice to fried rice — skip straight to the liquid. Pilaf is different. The defining characteristic of a true pilaf is that the dry, uncooked rice gets toasted in fat before any liquid is added.
Here’s what happens: the heat causes the outer starch on each grain to undergo a light version of the same Maillard reaction that browns meat and bread. The grains turn from white to pale gold, and the kitchen starts to smell faintly nutty and toasty. This pre-cooking creates a flavor layer that plain simmered rice doesn’t have, and it also makes the grains slightly more resistant to sticking together — each grain stays distinct and separate rather than clumping.
For this recipe: heat 1 tablespoon olive oil in a saucepan over medium heat, add the dry rice, and stir constantly for 2-3 minutes until the grains are golden and fragrant. Then add the chicken broth, bring to a boil, reduce to a simmer, cover, and cook 15-18 minutes until all the liquid is absorbed. Don’t lift the lid during cooking. Let it rest off heat for 5 minutes before fluffing with a fork.
That’s it. That’s the whole secret.
There you have it! Enjoy!
What are some other amazing rice recipes?
If you are looking for some more amazing copycat recipes be sure to check out this amazing list! 35 Of The Best Copycat Restaurant Recipes To Try At Home!
Easy Copycat Longhorn Steakhouse Rice Pilaf
This Longhorn Rice Pilaf recipe makes a great side dish and it's amazing to serve at holidays or for a weeknight dinner!
Ingredients
- 1 cup dry rice of choice
- 2 cups chicken broth
- 2 tablespoons olive oil
- ¼ cup red bell pepper, diced small
- ¼ cup green onion, diced small
- 1 tablespoon parsley
- Salt & pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add dry rice and stir constantly for 2-3 minutes until grains are lightly golden and smell nutty.
- Add chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
- While rice rests, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add red bell pepper and green onion and cook 3-4 minutes until tender.
- Add cooked rice to the skillet with the vegetables. Stir in parsley and season with salt and pepper to taste.
- Serve immediately.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 213Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 3mgSodium 628mgCarbohydrates 28gFiber 1gSugar 2gProtein 4g
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