Name: Outback Steakhouse Seasoned Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 cups long-grain white rice; 1 medium yellow onion, finely chopped; 3–4 green onions, sliced; ½ cup mixed sweet bell peppers (red, yellow, orange), diced; 2 teaspoons minced garlic (or ½ teaspoon garlic powder); 2 tablespoons butter (or margarine/olive oil substitute); 2 tablespoons chicken bouillon powder (or vegetable bouillon for vegetarian option); 6 cups chicken broth or water; ½ teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika (sweet or smoked); 1 tablespoon all-purpose seasoning (Lawry’s or Old Bay suggested); ½ teaspoon salt (adjust to taste); 2 sprigs fresh thyme (or 1 teaspoon dried thyme)

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The flavorful Outback Steakhouse Seasoned Rice Recipe makes ordinary rice taste amazing with restaurant-quality seasonings.

Outback first created this special side dish when they wanted to give customers a tasty alternative to their regular potato options.

The kitchen team developed a unique blend of herbs and spices that would make plain rice pair perfectly with their grilled steaks and chicken dishes.

Families dining at the restaurant quickly noticed how much better this seasoned rice tasted compared to regular white rice, and many started choosing it as their go-to side dish for every visit.

Many home cooks have tried to recreate this popular restaurant side dish but often struggle to get the seasoning blend just right.

Today I’m sharing a copycat recipe that recreates the authentic taste of this beloved Outback favorite.

What Does Outback Steakhouse Seasoned Rice Taste Like?

This seasoned rice brings bold flavors to your dinner table. The taste combines savory herbs with a gentle kick of spice.

Each grain soaks up the rich chicken broth and butter. You get hints of garlic and onion in every bite.

The paprika adds a smoky note that makes the rice special. Black pepper gives it a mild heat that most people enjoy.

The texture stays fluffy and light. Not too dry or too wet. The vegetables add tiny bursts of color and crunch.

What Is in Outback Seasoned Rice?

Here is the ingredient list that will needs to make Outback Seasoned Rice;

White Rice (3 cups): This forms the base of your dish. White rice cooks evenly and absorbs all the wonderful seasonings perfectly.
Yellow Onion (1 medium): Provides sweetness and depth of flavor. The onion becomes soft and translucent during cooking. White onion can be used instead of yellow onion.
Green Onions (3-4 stalks): These give fresh flavor and pretty green color to the finished dish. Chives can replace green onions in the same amount. Use both the white and green parts for maximum flavor.
Sweet Bell Peppers (1/2 cup mixed colors): Red, yellow, or orange bell peppers add sweetness and crunch. Green bell peppers work but taste more bitter. Frozen bell peppers can work if thawed and drained first.
Garlic (2 teaspoons minced): Fresh minced garlic gives the best flavor. Garlic powder can substitute using 1/2 teaspoon instead of fresh. Pre-minced garlic from a jar works fine too.
Butter (2 tablespoons): Regular salted butter creates the base for cooking the vegetables. Margarine or olive oil can substitute but will change the flavor slightly.
Chicken Bouillon (2 tablespoons): This gives the rice its rich, savory taste. Low-sodium bouillon works well too. Vegetable bouillon can replace chicken bouillon for vegetarian option.
Water or chicken broth (6 cups): Chicken broth gives richer flavor but water works fine too. Low-sodium broth lets you control salt levels better. Vegetable broth works for vegetarian versions.
Black Pepper (1/2 teaspoon): Fresh ground black pepper tastes best. Pre-ground pepper works fine too.
Onion Powder (1 teaspoon): This adds extra onion flavor throughout the rice. Granulated onion can substitute in the same amount.
Garlic Powder (1 teaspoon): Adds more garlic taste to complement the fresh garlic. Cannot be skipped as it builds the signature flavor.
Paprika (1 teaspoon): Sweet paprika gives color and mild pepper flavor. Smoked paprika adds extra depth but use only 1/2 teaspoon.
All-Purpose Seasoning (1 tablespoon): Use brands like Old Bay or Lawry’s seasoned salt. This blend adds complexity to the overall taste.
Salt (to taste): Regular table salt works best. Start with 1/2 teaspoon and add more as needed.
Fresh Thyme (2 sprigs): Fresh thyme adds earthy flavor while cooking. Dried thyme can replace it using 1 teaspoon instead.

Must-Have Kitchen Appliances

Large Heavy-Bottom Pot – prevents burning
Sharp Knife – for chopping vegetables
Cutting Board – prep workspace
Wooden Spoon – for stirring rice
Measuring Cups – accurate ingredient amounts
Measuring Spoons – for seasonings
Fork – to fluff finished rice

How To Make Outback Steakhouse Seasoned Rice at Home

Step 1 | Cook the Onion

Place your saucepan on the stove over medium heat. Add the 2 tablespoons of butter. Let the butter melt.

Then, add the finely chopped yellow onion. Stir the onion with a wooden spoon. Cook it for about 4-5 minutes, until the onion looks soft and clear. You will smell a sweet aroma.

Step 2 | Add the Vegetable and Garlic

Now, add the vegetable and 2 teaspoons of minced garlic to the pan. Stir it with the onion. Cook for just one more minute. Be careful not to burn the garlic. It should smell really good.

Step 3 | Toast the Rice

Now, add the dry rice to the pan. Stir it well so that the rice gets coated with the butter, onion, and garlic. Cook for about two minutes. This step helps the rice absorb flavor and stay fluffy.

Step 4 | Add the Broth and Spices

Pour the water into the pan. Then, add all your spices: the chicken bouillon powder, paprika, onion powder, garlic powder, dried thyme, black pepper, and salt.

Give everything a really good stir. Make sure the spices are mixed in evenly.

Step 5 | Cook the Rice

Turn the heat up to high and bring the liquid to a boil. As soon as it is boiling, put the lid on the saucepan.

Immediately turn the heat down to the lowest setting. Let the rice simmer gently for 18 to 20 minutes. Do not take the lid off while it cooks! The steam inside is what cooks the rice perfectly.

Step 6 | Finish the Dish

After 20 minutes, turn off the heat. Take the saucepan off the burner. Let the rice sit for 5 more minutes with the lid still on. This is a very important step.

It lets the rice finish cooking and become light and fluffy. Finally, remove the lid. Use a fork to fluff the rice. Gently stir it to separate the grains.

Your Outback Steakhouse Seasoned Rice is ready to eat!

Chef’s Special Notes

Here are a few extra tips to make your rice even better.

Do Not Peek: It is tempting to lift the lid to see how the rice is doing. But please do not! Lifting the lid lets the steam escape. This steam is needed to cook the rice. If you let the steam out, the rice might be crunchy.
Rinsing Rice: I do not rinse the rice for this recipe. The starch on the rice helps it absorb the seasoned broth better. This gives you a more flavorful result.
Fresh Herb Option: If you have fresh thyme, you can use it. Just add two or three small sprigs to the pot with the broth. Remember to take the sprigs out before you fluff the rice.
Adjust the Salt: The saltiness of chicken broth can be different from brand to brand. Taste the rice after it is cooked. You can always add a little more salt if you think it needs it.

Different Ways To Cook Seasoned Rice

1. Rice Cooker Method: This is the easiest, hands-off way. Follow steps 1-3 from the main recipe in a separate pan.

Then, transfer the cooked onion, garlic, and toasted rice into your rice cooker. Add the broth and spices.

Stir, close the lid, and press the cook button. It will turn off automatically when done.

2. Instant Pot/Pressure Cooker Method: Use the sauté function on your Instant Pot to cook the onion, garlic, and rice.

Add the broth and spices. Secure the lid, set the valve to sealing, and cook on high pressure for 4 minutes.

Let the pressure release naturally for 10 minutes, then release any remaining steam.

How to Serve This Outback Steakhouse Seasoned Rice

This seasoned rice works perfectly as a side dish with many different main courses.

Serve it alongside grilled chicken, beef steaks, pork chops, or fish fillets for a complete meal. The rice pairs especially well with barbecued or grilled meats because the flavors complement each other nicely.

You can also serve it with roasted vegetables or a fresh green salad.

At Outback Steakhouse, this rice typically comes as a side option with their steak dinners and other entrees. The restaurant serves it in a small bowl next to the main dish, allowing diners to enjoy both together.

The rice helps balance the rich flavors of their seasoned meats and adds a comforting element to the meal.

Make-Ahead and Storage

How to Store: Store leftover rice in an airtight container once cooled. Place in the refrigerator and keep for up to 4 days. Avoid leaving rice out for long periods to prevent spoilage.

How to Reheat: To reheat, sprinkle a tablespoon of water over the rice, cover with a lid, and warm in the microwave for 1–2 minutes. Stir halfway through. You can also reheat in a pan over low heat.

Freezing Instructions: Freeze rice in small, portioned containers or freezer bags. Flatten the bags for easy storage. Frozen rice will keep for up to 2 months. To reheat, thaw overnight in the fridge and warm as usual.

Outback Steakhouse Seasoned Rice Recipe FAQs

1. Why is my rice sticky instead of fluffy?

Sticky rice usually happens if the rice was not rinsed before cooking. Rinsing removes starch that causes clumping. It can also happen if too much water was added. Always measure carefully and avoid stirring while simmering.

2. How do I stop the rice from burning at the bottom of the pot?

Keep the heat low once the rice starts simmering, and make sure the lid stays on. Using a heavy-bottom pot also prevents hot spots that cause burning. If needed, use a heat diffuser for even cooking.

3. How important is it to cover the pan while cooking?

Covering traps steam to cook rice evenly. Avoid lifting the lid during cooking to prevent steam loss.

4. What is the best type of pot to use for cooking rice?

A heavy-bottomed pot with a tight-fitting lid is the best choice. A heavy pot spreads the heat evenly, so the rice on the bottom does not burn. A good lid traps the steam, which is necessary for the rice to cook properly.

5. Can I double the recipe for a crowd?

Yes, simply double all ingredients. Be sure to use a large enough pot so the rice has room to cook evenly. Stir once or twice during simmering to prevent sticking at the bottom.