This copycat Longhorn Steakhouse rice pilaf tastes just like the seasoned rice served at the restaurant. It's light, fluffy, and full of that buttery, savory flavor that makes it one of their most popular side dishes.
You can make it at home with simple ingredients using the same two-step method. Cook the rice first, then sauté it with aromatics for that signature texture.
Serve it with a Chicken Sheet Pan Dinner or our Longhorn style Maple Bourbon Glazed Salmon for an easy dinner that comes together fast.
Why You'll Love This Copycat Longhorns Rice Pilaf Recipe
This pilaf recipe is just like the real thing, and it's perfect for a weeknight dinner. If you've ever eaten at Longhorn Steakhouse, you know that their seasoned rice pilaf is absolutely delicious!
- Same flavor as the restaurant: That buttery, lightly seasoned rice with soft vegetables and fluffy grains.
- Two-step method that works: Cooked rice + quick sauté gives you the right texture every time.
- Goes with everything: Steak, salmon, chicken, or even weeknight meals.
Ingredients Overview
To make this flavorful Longhorn Rice Pilaf recipe, you'll need white rice, chicken broth, onion and garlic. A touch of seasoning rounds out this simple yet delicious side dish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
What Makes Longhorn Rice Pilaf Different
This isn't your typical rice pilaf. What makes it different is how it's finished. Instead of cooking everything together, the rice is made ahead of time and then quickly sautéed with the aromatics.
That extra step is what keeps the grains light and separate while building that buttery, savory flavor you expect from the restaurant version.
- Cooked rice first: Starting with pre-cooked rice keeps the grains separate and fluffy instead of clumping together.
- Quick skillet finish: A fast sauté with the aromatics adds flavor without overcooking the rice.
- Light seasoning: Buttery and savory, but not heavy or overly spiced.
How To Make Longhorn Rice Pilaf
Step 1: Toast the rice you'll be steaming first in a dry skillet on medium heat, just until it takes on a light golden color. Then cook the rice using the package instructions or our rice cooker long-grain white rice recipe.
Use cold, cooked rice for the best texture. Chilling firms up the grains so they stay separate instead of sticky, which makes it much easier to sauté without clumping.
Step 2: Cool the rice in the refrigerator until cold before sautéing with the aromatics.
Step 3: Using a large skillet, heat the olive oil, saute the onion, bell pepper, and the minced garlic until soft and translucent. Be careful not to scorch the garlic, as it will add a bitter taste to the pilaf.
Step 4: Take the pre-cooked rice from the refrigerator and fluff it up. Add it to the hot skillet with the sauteed onion, bell pepper, and minced garlic.
Step 5: Season with salt and pepper to taste as you move it around in the hot skillet. Saute the rice on medium heat until it is scattered with slightly golden brown rice.
Step 6: Add the minced parsley last, giving it a few turns in the hot skillet. Transfer the hot rice pilaf into a serving dish and serve with steaks or seafood.
Serving Suggestions
This rice pilaf works with just about anything. Serve it with our Beef Eye of Round, Pan Seared Pork Chops, or Air Fryer Teriyaki Salmon for an easy dinner.
Substitutions and Variations
Here are a few easy ways to change up this rice pilaf depending on what you have on hand.
- Change the broth: Chicken broth gives the classic flavor, but vegetable broth works well for a lighter version. Beef broth adds a deeper flavor that pairs well with steak.
- Add more vegetables: Stir in diced carrots or celery when cooking the onion and garlic. This adds a little texture and stretches the dish for larger meals.
- Swap the rice: Long-grain white rice works best, but basmati or jasmine rice can be used for a slightly different flavor. Just keep the rice fluffy and not overcooked before sautéing.
Tips for Success
Here are a few tips for making this recipe:
- Toast the raw rice: Don't skip this step. Lightly toasting the rice before cooking adds flavor and helps keep the grains separate.
- Start with cold rice: Cold, cooked rice holds its shape better and won't turn sticky when sautéed.
- Cook the aromatics first: Sauté the onion, garlic, and any vegetables until softened before adding the rice so the flavor builds properly.
- Don't overcrowd the pan: Too much rice at once will steam instead of sauté. Work in batches if needed.
- Add liquid a little at a time: If the rice seems dry, stir in a small amount of warm broth until it loosens up without getting soggy.
Storage Options
Some recommended storage options for this recipe are:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the rice cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Add a splash of water or broth, cover loosely, and microwave in short intervals, stirring until heated through.
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- Quick Denver Skillet Steaks
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- Blackened Grouper with Mango Salsa
- Rice Cilantro Lime Rice
Frequently Asked Questions
Yes, you can. Let the rice fully thaw first, then break up any clumps before sautéing with the other ingredients.
No, you can use vegetable broth or even water if needed. Broth gives the rice a richer, more savory flavor, so it's the better option when you have it.
Long-grain white rice works best because it cooks up light and separate. Jasmine or basmati rice can also be used for a slightly different flavor.
Mushy rice usually means it was too soft or still warm when sautéed. Starting with cold, cooked rice helps the grains stay firm and separate instead of clumping together.
Yes, this recipe actually works best when made ahead. Cook and chill the rice first, then sauté it with the aromatics just before serving. You can also fully prepare the pilaf and reheat it gently with a splash of broth or water to keep it from drying out.
Easy Side Dish Recipes
Get The Recipe!
Longhorns Rice Pilaf
Equipment
- Calphalon Classic Oil-Infused 12-inch Fry Pan and Cover, Dark Gray
Ingredients
For the Pilaf
- 4 cups Cooked Rice Pre-cooked rice, stove top or rice cooker.
- 2 tablespoon olive oil
- 2 tablespoon onion diced white or yellow
- ¼ cup red bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley fresh, minced
Instructions
Make Longhorns Rice pilaf
- Toast the rice you'll be steaming first in a dry skillet on medium heat. Just to get a bit of gold hue to the rice. Then, prepare the rice ahead of time using the instructions on the package or below.
- Cool the rice in the refrigerator after cooking. You want it to be cold before you saute it with the aromatics and vegetable to make it a pilaf.
- Using a large skillet, heat the olive oil, saute the onion, bell pepper, and the minced garlic until soft and translucent. Be careful not to scorch the garlic, as it will add a bitter taste to the pilaf.¼ cup red bell pepper, 2 tablespoon onion, 2 cloves garlic, 2 tablespoon olive oil
- Add the cold or cooled rice, crumbling it up as you add it to the skillet. Increase the heat to medium high, stirring frequently to prevent any scorching. Add one extra tablespoon of oil if needed.
- Season with salt and pepper to taste. After the rice has golden brown specks add the minced parsley and toss. Remove from heat and transfer to a serving dish. Serve immediately.2 tablespoon parsley, ½ teaspoon salt, ¼ teaspoon pepper
How to Steam Rice
- Rinse the rice under cool or cold water for about 30 seconds. Long grain rice does not have much of a starchy coating, so 30 seconds is usually enough.
- Measure the required water into a 2 quart sauce pan. Add the salt and the rinsed rice to the water in the saucepan. Bring to a quick boil for 1 minute.
- Cover with a lid. Reduce heat and cook on low for 10 minutes. Remove from the heat and set COVERED for an additional 10 minutes. Don't remove the cover during this unheated 10 minutes.
- Fluff the rice and let cool in the refrigerator so that you can make the pilaf when the rice is cooled.PRO TIP: Any fried rice or rice pilaf is easier to make when using cooled, cooked rice. This is because the refrigeration process turns the non resistant starch into resistant starch, and it's less gluey, or sticky. This prevents the rice from sticking to skillets when either frying it or sauteing it for pilaf.
Notes
- Toast the raw rice: Don't skip this step. Lightly toasting the rice before cooking adds flavor and helps keep the grains separate.
- Start with cold rice: Cold, cooked rice holds its shape better and won't turn sticky when sautéed.
- Cook the aromatics first: Sauté the onion, garlic, and any vegetables until softened before adding the rice so the flavor builds properly.
- Don't overcrowd the pan: Too much rice at once will steam instead of sauté. Work in batches if needed.
- Add liquid a little at a time: If the rice seems dry, stir in a small amount of warm broth until it loosens up without getting soggy.
Nutrition
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