This Longhorn rice pilaf 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 absolutely delicious!
Why You Will Love This Recipe
Longhorn Steakhouse Rice Pilaf is a delicious mix of seasonings and broth, and is both flavorful and filling. With this easy rice pilaf recipe you can replicate Longhorn rice in less than 30 minutes, and for a fraction of the cost of eating out.
Longhorn Rice goes perfectly with our Longhorns Salmon and Longhorn Brussels Sprouts copycat recipes also!
What Is Longhorn Steakhouse Rice Pilaf?
A pilaf involves adding seasoning or sauteing with seasonings after making the rice. Longhorn Steakhouse Rice pilaf is white long grain rice that has been cooked in a broth first, then added to sauteed vegetables.
Tossing cooled, previously cooked rice in a hot skillet gives the the seasoned rice pilaf a bit of crispy crunch.
Jump to:
- Why You Will Love This Recipe
- What Is Longhorn Steakhouse Rice Pilaf?
- Longhorn Rice Ingredients
- How to Make Longhorn Rice
- Serving Suggestions
- Related Recipe
- Substitutions and Variations
- Equipment
- Storage
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Longhorn Rice Ingredients
Most of the ingredients used to make this seasoned Longhorn rice pilaf are pantry items. You probably have most if not all already on hand. You can use water, chicken stock, or vegetable stock for your liquid.
I used homemade chicken broth from our Instant Pot Bone Broth recipe with a rotisserie chicken carcass I had in the freezer.
- Rice - Long Grain Basmati, Jasmine, regular long grain, or brown long grain rice.
- Broth or Stock - Chicken or Vegetable Broth, or plain water
- Salt
- Olive oil
- Red Bell pepper - diced.
- Onion - diced.
- Garlic - fresh clove, minced.
- Parsley - fresh, minced.
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Longhorn Rice
- Use our Steamed White Rice recipe to cook your rice either in the morning or the day before (we've included it in the recipe card below also).
- Put it in the refrigerator after cooking it so that it is cool for making seasoned Longhorn rice.
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.
Saute the Vegetables
- Using 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.
Add the Cold, Cooked Rice
- 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.
- 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.
Transfer to a Serving Dish
- 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 flavorful seasoned rice pilaf can be prepared while your Longhorns Salmon fillets and sprouts are cooking also, letting you get them all on the table at the same time!
Longhorn Rice pilaf is a perfect complement to our Longhorns Salmon and Longhorn Brussels Sprouts recipes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipe
Substitutions and Variations
You can use any rice you prefer, to include par boiled rice. Just follow the directions for making the rice.
For making steamed white rice, use our Steamed White Rice recipe for perfectly fluffy rice. It works with brown rice, basmati rice, or regular long grain white rice.
If you don't have red bell pepper, use green (they are much cheaper too). I am sure the Longhorn rice police won't come knocking!
Equipment
You will want a large and fairly deep saute skillet to move your rice around while sauteing the vegetables and the rice mixture. Below are the types of skillets I use when making Longhorn rice pilaf.
- 12" Cuisanart Skillet
- Cuisinart Wok - this type of pan works fantastic for sauteing rice or vegetables!
Storage
Store any leftover Longhorn rice in a tub with a lid. You can freeze it also, for up to 1 month. Defrost first before reheating, either in a skillet to perk it up, or in the microwave.
Tips for Success
- Use cooled, pre-cooked rice. This is very important to making a good rice pilaf that sautes properly.
- Keep the rice moving when sauteing so it doesn't scorch.
- Don't scorch the garlic.
Frequently Asked Questions
Yes, you can. Just make sure it has defrosted all the way. Then proceed with sauteing the seasoned rice pilaf with the other ingredients.
No, not at all! You can use vegetable stock, soup cube, or even simply water if you don't have any broth or stock on hand. Longhorn rice pilaf just takes better with a broth to steam the rice in first though.
The liquid it's cooked in, and the seasoning. Basic rice is simply steamed in water. Pilaf uses a broth of some kind, and then is seasoned and sauteed in a skillet.
Yes, just store it in a freezer safe container and freeze up to 3 months. Defrost before reheating.
Long grain white rice.
When rice turns out gummy or sticky, it's a sign that there was a lot of extra starch coating each of the grains before they were sauteed. Rice pilaf befits and shines best using pre-cooked and cooled rice, so the non resistant gummy starch, hardens into resistant starch.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Longhorn Rice Pilaf
Ingredients
For the Rice
- 2 cups Rice Long grain Jasmine or basmati rice
- 3.5 cups stock chicken, beef, or vegetable
- 1 teaspoon salt
For the Pilaf
- ¼ cup red bell pepper diced
- 2 tablespoon onion diced white or yellow
- 2 cloves garlic minced
- 2 tablespoon olive oil
- 2 tablespoon parsley fresh, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Make Longhorn Rice pilaf
- Prepare the rice ahead of time using the instructions below or purchase frozen cooked rice.
- Add the olive oil to the skillet and heat it up on medium high. Add the onion, bell pepper, and the minced garlic. Lower heat and saute until onion and bell pepper are tender and onion translucent.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.2 cups Rice, 3.5 cups stock, 1 teaspoon salt
- 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
- Use cooled, pre-cooked rice. This is very important to making a good rice pilaf that sautes properly.
- Keep the rice moving when sauteing so it doesn't scorch.
- Don't scorch the garlic.
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