Gluten Free Version of Texas Roadhouse’s Seasoned Rice
When it comes to this particular rice dish, I have to whip out the tired, old saying, “Don’t judge a book by its cover.” Admittedly, it’s not really all that pretty. As you can see, I tried to “pretty” her up a little with a little sprig of parsley. Rest assured, however, this is uncommonly delicious – to the tune of mind-blowing.
It’s filled with several layers of flavor and makes an ideal side dish for chicken, fish, pork, or steak. I believe my husband could make a meal out of the rice, itself.
As with any recipe, feel free to adjust the seasonings to suit your own taste. I’m not overly fond of spiciness, so I may use a little less pepper than you’d like – if that’s the case, add a little more.
Not too much, though, since you do want to actually taste the other flavors!
If you don’t have to cook gluten free, then feel free to replace the tamari with soy sauce. If you do have to eat gluten free, just a friendly reminder: Always make sure you choose chicken broth that says “gluten free.”
Ingredients
- 2 cups long grain white rice
- 2 tablespoons garlic powder
- 1/2 cup Tamari
- 1/2 cup chopped curly parsley
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 large onion, diced
- 1 stick no salt added butter
- 4 cups gluten free chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Dice onion and finely chop fresh parsley.
- Melt one stick of butter in a large pot over medium heat..
- Add 2 cups of rice to the melted butter, stirring frequently, until rice turns golden brown (5-6 minutes).
- Stir in diced onion, garlic powder, cayenne pepper, paprika, salt and pepper.
- Continue cooking for a few minutes, stirring often.
- Add the chicken broth and tamari.Stir well.
- Turn the heat down to medium low and cook until rice is tender and the liquid has been absorbed (10-15 minutes).
Trust me, this rice is out of this world delicious.
