Longhorn Steakhouse rice
The Longhorn Steakhouse rice recipe is a delightful side dish that brings a touch of restaurant-quality flavor to your dinner table. With its combination of onions, bell peppers, and rice simmered in a rich chicken broth, it’s a dish that offers both simplicity and depth of flavor. The rice turns out tender and fluffy, with the vegetables providing a satisfying crunch. It’s a versatile recipe that pairs well with a variety of main dishes, making it an ideal choice for a quick yet flavorful weeknight meal. Whether you’re serving it alongside a juicy steak or a light salad, this rice recipe is sure to impress.
Prep Time
10 minutes
Cook Time
25 minutes
Serves
4
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 1 cup long-grain white rice
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- 2 tablespoons fresh parsley minced, garnish
Steps
1
Rinse the rice under cold water and drain well.
2
Melt the butter in a medium skillet over medium-high heat. Add the chopped onions and bell pepper to the pan and sauté for 2 minutes, until tender.
3
Add rice to the pan and toss to coat thoroughly with butter. Continue sautéing for 5 minutes.
4
Add minced garlic to the rice and season with salt and pepper. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and cover the pan with a lid. Simmer for 15-20 minutes or until the rice absorbs all the liquid and finishes cooking through.
5
Fluff the rice with a spatula or fork and garnish with chopped parsley. Serve warm.
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