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Easy Seasoned Rice Pilaf – Longhorn Steakhouse Style

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This delicious side dish is made with just a handful of ingredients and takes your meal to the next level.


The rice is cooked to perfection in chicken broth with rich flavors of red pepper, onion, and garlic.

Rice pilaf is a great alternative to baked potatoes to serve the next time you cook salmon fillets or steak.

Fun Fact

Longhorn Steakhouse was founded in 1981 in Atlanta, GA and now has over 580 locations nationwide with the majority of its locations in the state of Florida.


It is best known for serving the highest quality of beef, ribs, chicken, and seafood.

The Longhorn menu is filled with so many tasty dishes like the popular Parmesan crusted chicken, the outlaw ribeye, Flo’s filet, and Redrock grilled shrimp.

Some of Longhorn’s popular side dishes are: fresh steamed broccoli, fresh steamed asparagus, and the Longhorn steakhouse mac.

It is one of my favorite restaurants for a delicious steak and mixed green salad combo meal!

Even if you have never been to a Longhorn Steakhouse, I know the whole family will love this simple and tasty recipe!

Ingredients

There is a large white bowl with light brown liquid - broth in it. There is a half of onion, a stick of butter, 3 garlic cloves, a tin measuring cup with dry white rice, a small clear dish with salt and pepper in it, a red pepper and fresh parsley. All items are on a light gray surface.

Basic Ingredients You Can Find In Your Pantry Or At Your Local Grocery Store

  • Dry white rice
  • Onion
  • Garlic
  • Red pepper
  • Unsalted butter
  • Chicken stock
  • Parsley
  • Salt
  • Black pepper

Equipment / Tools

  • Large skillet with lid or large heavy pan with lid
  • Large sharp kitchen knife
  • Garlic press (if using cloves)
  • Cutting board
  • Measuring cups
  • Mesh strainer
  • Wooden or silicone spoon
  • Large bowl or serving dish

Let’s Talk Ingredients – Variations And Substitutions

Butter – Use salted butter or olive oil.

Red bell pepper – yellow or orange pepper will have pretty much the same flavor. Green bell peppers have a stronger pepper flavor but definitely can be substituted.

Rice – long grain rice such as Jasmine or Basmati rice are the best to use. Brown rice can be substituted but it will take longer to cook, usually 45 minutes. Check the package cooking time and follow it.

Garlic – if you don’t have any fresh garlic cloves in the pantry, jarred minced garlic or garlic powder will work. If you use garlic powder remember, 1 clove of garlic equals about 1/8th of a teaspoon of powder.

Chicken stock – You can use broth instead. Both beef or vegetable broth can be substituted (I prefer the lower sodium but regular is fine).

Fresh parsley – fresh tastes best but dry parsley can be used. If you do use dry, you won’t need as much. The ratio for herbs is 1 to 3 (example: 1 dried teaspoon to 3 fresh teaspoons).

How To Make Longhorn Steakhouse Style Rice Pilaf At Home

  • Rinse and drain the rice.
  • Finely chop the onion, red pepper and fresh parsley.
  • Mince the garlic.
There is chopped onion and red bell pepper cooking in a large gray skillet.
  • Melt butter in a large skillet over medium high heat.
  • Add onion and bell pepper. Cook 2-3 minutes.
There is chopped onion, red bell pepper, and white rice cooking in a large gray skillet.
  • Add rice to skillet and saute for an additional 5-7 minutes.
There is chopped onion, red bell pepper, garlic, and white rice in chicken broth cooking in a large gray skillet. The skillet is on a gray surface.
  • Pour in the stock and add the garlic.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 15-20 minutes.
There is a large gray skillet with cooked rice, chopped onion, chopped red pepper, chopped fresh parsley, and minced garlic in it. There is a wooden spoon in the skillet. The skillet is on a light gray surface.
  • Remove lid and stir.
  • Serve immediately and enjoy!

Other great dishes that Longhorn has on their menu that are a must next time you visit them:

  • Longhorn Salmon
  • Longhorn Brussels
  • Longhorn Parmesan Crusted Chicken

If you like mushrooms, you have to try my Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe (Copycat). They are delicious!

Easy Seasoned Rice Pilaf

There is a brown bowl with cooked rice, chopped onion, chopped red pepper, chopped fresh parsley, and minced garlic in it. The bowl is on a light gray surface.

Frequently Asked Questions

What Is Rice Pilaf?

Rice pilaf is made with dry rice. It is sauteed in a hot skillet with cooking oil and a combination of different blends of seasoning, then simmered in a broth.

Plain rice is usually cooked in boiling water with no seasoning.

What Is The Difference Between Stock And Broth?

The difference between stock and broth is that stock is generally made from bones and broth is made from meat (flesh).

Stock and broth are very interchangeable and can be substituted for each other in many recipes.

Can I Use Leftover Cooked Rice In Rice Pilaf?

Yes, you can. Saute the onions, red pepper, and garlic in the butter.

Add the cooked rice and parsley, and a couple tablespoons of liquid (broth, stock, or water).

Heat throughly and serve.

If you love this recipe, check out other easy recipes from Join Me In The Kitchen:

Yield: 4 servings

Easy Seasoned Rice Pilaf - Longhorn Steakhouse Style

Brown serving bowl with cooked rice in it. There is finely chopped red pepper, onion and green parsley in the rice. There is a silver spoon resting in the bowl. The bowl is on a light gray surface.

This delicious side dish is made with just a handful of ingredients and takes your meal to the next level. The rice is cooked to perfection in chicken broth with rich flavors of red pepper, onion, and garlic.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 1/3 cup onion - finely chopped
  • 1/3 cup red bell pepper - finely chopped
  • 1 cup white rice
  • 2 cups low sodium chicken stock
  • 3 cloves garlic - minced
  • 1/4 cup fresh parsley - finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoons black pepper - a few turns of fresh ground pepper

Instructions

  1. Rinse and drain rice.
  2. Melt butter in a large skillet over medium high heat.
  3. Add the chopped onion and red pepper. Cook 2-3 minutes.
  4. Add rice to skillet and saute for an additional 5-7 minutes.
  5. Pour in the stock and add the garlic.
  6. Bring to a boil.
  7. Cover, reduce heat, and simmer for 15-20 minutes.
  8. Remove lid and stir. (The broth should be absorbed and the rice should be moist).
  9. Serve immediately and enjoy!

Notes

Equipment / Tools:

Large skillet with lid or large heavy pan with lid

Large sharp kitchen knife

Garlic press (if using cloves)

Cutting board

Measuring cups

Wooden or silicone spoon

Large bowl or serving dish

Variations and Substitutions:

  • Butter - Salted butter or olive oil can be used
  • Red bell pepper - yellow or orange pepper give the same flavor. Green bell peppers will have a stronger pepper flavor but definitely can be substituted.
  • Rice - long grain rice such as Jasmine or Basmati rice are the best to use. Brown rice can be substituted but it will take longer to cook. It's usually 45 minutes, check the package cooking time and follow it.
  • Garlic - if you don't have any fresh garlic cloves in the pantry, jarred minced garlic or garlic powder will work. If you use garlic powder remember, 1 clove of garlic equals about 1/8th of a teaspoon.
  • Chicken stock - You can use broth instead as well as beef or vegetable broth. (I prefer the lower sodium but regular broth works just as good)
  • Fresh parsley - dry parsley works although you won't need as much. The ratio for herbs is 1 to 3 (example: 1 dried teaspoon to 3 fresh teaspoons).

Did you make this recipe?

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