Longhorn Rice Pilaf

5 from 3 votes

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 is to die for. Now you can make it at home!

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes

Cuisine: American

Servings:

Calories: 209kcal

Author: Kelly Bloom

Equipment

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

US Customary - Metric

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.

Nutrition