Seasoned Rice
Think of the side dish at Texas Roadhouse.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tsp vegetable oil
- 5 Tbsp salted butter
- 1 medium shallot (diced)
- 2 C long-grain rice
- 4 C chicken broth
- 1/2 C soy sauce
- 1/3 C dehydrated bell pepper
- 2 Tsp paprika
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1/2 Tsp black pepper (ground )
- 1/4 Tsp cayenne pepper
- 2 sprig fresh thyme
- 1/4 Tsp kosher salt (to taste)
- 1 Tbsp flat-leaf parsley (minced )
Instructions
- 1
Set a nonstick sauté pan or skillet with high sides over medium heat. Add the vegetable oil and butter, letting the pan preheat for a couple of minutes. When the butter is melted and foamy, swirl it around to mix with the oil.
- 2
Add the diced shallot and rice to the pan. Stir to coat the rice in the buttery goodness, then let it toast, stirring once per minute, until the rice turns a golden brown and gives off a nutty aroma.
- 3
Turn up the heat to medium-high and pour in the chicken broth, soy sauce, dehydrated bell pepper, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and a pinch of kosher salt. Stir everything together, bringing it to a boil. Once boiling, toss in the sprigs of thyme.
- 4
Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 20 minutes without lifting the lid, until the rice is tender and all the liquid has been absorbed. Once done, remove the pan from heat and let it rest, still covered, for 5 minutes.
- 5
After resting, remove the lid and fish out the thyme stems. Fluff the rice with a fork, sprinkle the minced parsley over the top, and give it a final gentle stir. Dassit!