Outback Steakhouse Seasoned Rice Recipe

I love making this Outback Steakhouse Seasoned Rice at home. It’s full of flavor, easy to make, and goes well with just about anything—steak, grilled chicken, or even fish.

The rice, soft veggies, and gentle spices turn this into more than just a side dish. It really brings the whole meal together.

You don’t need fancy ingredients to make it, and it won’t cost much either. This tasty rice is made with long grain rice, chopped onions, red bell peppers, and a little garlic. It’s cooked in chicken broth (or vegetable broth if you like), and finished with herbs, salt, and pepper. Everything mixes together to give it that warm, comforting flavor you get at the restaurant.

If you want to enjoy that steakhouse taste at home, just follow the easy steps below. I’ll walk you through it!

Outback Steakhouse Seasoned Rice Ingredients

• 1 1/2 cups basmati rice: Basmati rice is long and fluffy, perfect for this dish. It stays separate and doesn’t get sticky. Rinse it well to remove extra starch for the best texture.
• 1 cup chopped bell peppers: Use red, green, or yellow peppers for color and flavor. They add a sweet, mild taste and a bit of crunch. Chop them into small pieces for even cooking.
• 1/2 large onion, chopped: Onions give a savory, slightly sweet flavor. Yellow or white onions work best. Chop them finely so they blend into the rice.
• 6 cloves garlic, chopped: Garlic adds a warm, bold taste. Fresh garlic is best—chop it small or mince it for maximum flavor. Don’t use garlic powder here.
• 1 tablespoon grated ginger: Ginger brings a fresh, slightly spicy kick. Grate it finely to spread the flavor evenly. Fresh ginger is much better than dried.
• 1/2 cup grated carrots: Carrots add sweetness and a soft crunch. Grate them finely so they cook quickly and mix well with the rice.
• 2 1/2 cups chicken or vegetable broth: Broth makes the rice rich and flavorful. Chicken broth is classic, but vegetable broth works for a vegetarian version.

Herbs, Garnishes, and Seasonings

• Few stalks fresh thyme: Thyme adds an earthy, herby taste. Use fresh stalks for the best flavor. Pull the leaves off or add whole stalks and remove them later.
• Chopped green onions: These add a mild onion flavor and bright color. Use them as a garnish to keep them fresh and crisp.
• Chopped parsley: Parsley adds a fresh, green taste and makes the dish look pretty. Chop it finely and sprinkle it on at the end.
• 1 teaspoon seasoned salt: This blend of salt and spices adds savory flavor.
• 1 teaspoon complete seasoning: This is a mix of spices like garlic, onion, and herbs.
• 1/2 teaspoon black pepper: Black pepper gives a mild heat.
• 1/2 teaspoon paprika: Paprika adds a smoky, slightly sweet taste and a nice red color. Use regular paprika, not smoked, for the right flavor.

Substitutions & Variations

1. Basmati rice: Use long-grain white rice or jasmine rice. Avoid short-grain rice—it gets too sticky.
2. Bell peppers: Swap with zucchini or mushrooms for a different veggie flavor.
3. Fresh thyme: Use 1/2 teaspoon dried thyme if you don’t have fresh.
4. Chicken broth: Use vegetable broth or water with a bouillon cube for flavor.
5. Seasoned salt: Mix regular salt with a pinch of garlic powder and onion powder.
6. Complete seasoning: Use a mix of garlic powder, onion powder, and dried herbs like oregano or basil.

Kitchen Equipment Needed

• Large pot with a lid: A medium-sized pot (about 3 quarts) works best to cook the rice and veggies.
• Cutting board and knife: For chopping veggies and herbs.
• Grater: To grate carrots and ginger.
• Measuring cups and spoons: To measure rice, broth, and spices accurately.
• Wooden spoon: For stirring the rice and veggies.
• Aluminum foil: To cover the pot and trap steam for fluffy rice.
• Colander: To rinse the rice before cooking.

How To Make Outback Steakhouse Seasoned Rice

Step 1 | Rinse the rice

Put 1 1/2 cups of basmati rice in a colander. Rinse it under cold water until the water runs clear. This removes extra starch so the rice stays fluffy. Set it aside to drain.

Step 2 | Prep the veggies

Chop 1 cup of bell peppers, 1/2 a large onion, and 6 cloves of garlic into small pieces. Grate 1 tablespoon of fresh ginger and 1/2 cup of carrots. Chop a few green onions and some parsley. Set everything aside.

Step 3 | Heat the pot

Place a large pot on medium heat. Add 2 tablespoons of oil (I use vegetable oil). Let it heat for about a minute.

Step 4 | Cook the veggies

Add the chopped onions, garlic, ginger, bell peppers, and a pinch of parsley to the hot oil. Stir everything with a wooden spoon for about 3 minutes. Cook until the onions are soft and the mixture smells delicious.

Step 5 | Add seasonings

Sprinkle in 1 teaspoon of seasoned salt, 1 teaspoon of complete seasoning, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Stir well for another minute to bring out the flavor of the spices.

Step 6 | Toast the rice

Add the rinsed rice to the pot. Stir it so the grains mix with the veggies and spices. Let it cook for 5 minutes, stirring every now and then. The rice will start to smell nutty and soak up the flavor.

Step 7 | Add broth and thyme

Pour in 2 1/2 cups of chicken or vegetable broth. Add a few stalks of fresh thyme (you can leave them whole or use just the leaves). Stir everything together and bring it to a boil.

Step 8 | Simmer the rice

Once the pot is boiling, reduce the heat to low. Cover the pot with a lid and let the rice simmer for 15–20 minutes, or until all the liquid is absorbed. Try not to lift the lid while it cooks.

Step 9 | Fluff and finish cooking

When the liquid is gone, gently fluff the rice with a fork. Cover the pot with a piece of aluminum foil, then place the lid back on. Let it cook on low heat for 5 more minutes.

Step 10 | Garnish and serve

Turn off the heat and remove the foil and lid. Sprinkle chopped green onions and grated carrots on top for color and a little crunch. Add a bit more chopped parsley if you like. Give it a gentle stir, and your seasoned rice is ready to serve!

Perfectly Seasoned Rice Tips

1. Rinse rice well: Don’t skip rinsing—it keeps the rice from getting gummy.
2. Use fresh herbs: Fresh thyme and parsley taste better than dried.
3. Don’t peek: Keep the lid on while simmering to trap steam.
4. Taste the broth: If your broth is bland, add a pinch of salt before cooking.
5. Adjust spices: Add more paprika or pepper if you like it spicy.
6. Chop veggies small: Smaller pieces cook faster and mix better with the rice.

How To Serve This Outback Steakhouse Seasoned Rice

I like to serve this rice with grilled chicken, turkey wings, or fried fish. It also tastes nice with cooked vegetables. Sometimes, I add it inside a wrap with some meat or veggies. It’s easy and yummy.

When I cook dinner for my family, this rice is always on the table. Everyone likes it. It has good flavor and looks nice.

How to Store and Reheat Leftovers

If you have extra rice, just let it cool down first. Then put it in a container with a lid and keep it in the fridge. It stays good for about 5 days. Don’t cover it while it’s still hot—this can make it too wet.

When you’re ready to serve it again, put the rice in a bowl, add a little water (about one spoon), and cover it.

Heat it in the microwave for 2 to 3 minutes until it’s warm. You can also freeze the rice. Just use a freezer-safe bag and keep it for up to 2 months. When you want to use it, move it to the fridge the night before to thaw. It still tastes great the next day!

Outback Steakhouse Seasoned Rice Recipe FAQs

1. What is complete seasoning?

Complete seasoning is a mix of garlic, onion, herbs, and spices. It’s great for giving food a balanced flavor without adding too many separate spices.

2. Do I have to use chicken broth?

No, you can use vegetable broth or even plain water. Broth gives more flavor, though. If you use water, consider adding a little extra seasoning to make up for the taste.

3. How do I keep my rice from getting sticky?

Wash the rice really well before cooking. That removes extra starch that causes stickiness. Also, don’t stir too much once the rice starts cooking. Let it steam gently and fluff it after all the liquid is gone.

4. Can I make this spicy?

Yes! Add a pinch of cayenne pepper or a chopped chili if you like heat. The base recipe is mild, so it’s easy to adjust.