Name: Easy Seasoned Rice Pilaf - Longhorn Steakhouse Style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tablespoons unsalted butter; 1/3 cup onion - finely chopped; 1/3 cup red bell pepper - finely chopped; 1 small carrot - rinsed, peeled, and finely chopped (optional); 1 cup white rice; 2 cups low sodium chicken stock; 3 cloves garlic - minced; 2 tablespoons fresh parsley - finely chopped; 1/2 teaspoon salt; 1/4 teaspoons black pepper - a few turns of fresh ground pepper

Jump to Recipe

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 flavors of red pepper, onion, and garlic.

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.

Rice pilaf is a great alternative to baked potatoes when serving salmon fillets or steak. Even if you’ve never been to a Longhorn Steakhouse, I know the whole family will love this simple and tasty recipe.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Preparation Level: Beginner +

What You’ll Love

Simple Ingredients – Made with kitchen staples.
Budget Friendly – Low cost side dish.
Great Alternative – switch up from a baked potato
Kid-Friendly – It’s mild but flavorful!
Restaurant Taste at Home

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.

Let’s Talk Ingredients & Variations

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.
Carrot: (optional) one small carrot finely chopped adds a a little sweetness and crunch.
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).

Step-by-Step Instructions

There is a wooden cutting board with a mound of chopped onion, a mound of chopped red bell pepper, a mound of finely chopped green parsley, and a small mound of minced garlic. There is a silver garlic press laying on the side of the cutting board. The board is on a light gray surface.

There is chopped onion and red bell pepper cooking in a large gray skillet.

Finely chop the onion, red pepper and fresh parsley. Mince the garlic.
Melt butter in a large skillet over medium high heat. Add onion and bell pepper.

There is chopped onion, red bell pepper, and white rice cooking in a large gray skillet.

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.

Add rice to skillet and sauté.
Pour in the stock and add the garlic. Bring to a boil. Cover, reduce to simmer.

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.

There is a large brown bowl with a rice mixture of herbs and chopped vegetables. Bowl is on a light gray surface.

Remove lid and stir.
Serve immediately and enjoy!

Laura Belle’s Tips

Use cooked left over rice to save time – Sauté 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.
Don’t skip toasting the rice – This adds a nutty flavor and improves the texture.
Customize – add extras like toasted nuts and chopped herbs.
Let it rest – After cooking, remove the pan from the heat and let the rice sit (covered) for 5 minutes. Then gently fluff with a fork.

Storage & Reheating

Let the rice completely cool. Store it in an airtight container in the fridge up to 4 days. To freeze – I like to store rice flat, in freezer-safe bags. It saves room and thaws faster.

To Reheat – warm in the microwave or on the stovetop over medium-low heat. Add a splash of broth or water if it seems a little dry.

Serve Rice Pilaf With Delicious Dishes

More Longhorn Steakhouse Dishes

White Cheddar Stuffed Mushrooms Recipe
Bourbon Marinated Salmon
Steamed Broccoli
Mashed Potatoes from Simply Side Dishes

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.

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!

Yield: 4 servings