This Outback Steakhouse Seasoned Rice Pilaf is buttery, herby, and packed with soft sautéed veggies that give it way more flavor than you’d expect from “just rice.” It’s quick, super easy to pull off, and works with literally anything — grilled chicken, steak, or honestly just a spoon. Cozy, cheap, no stress.

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Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: Buttery, garlicky, lightly sweet
Great for: Weeknight dinners, lazy lunches, meal prep

Why I Like This Recipe

I made it as a side. Thought it’d just be background noise. But I kept going back to the pan for “one more bite.” It’s got that buttery-golden thing going on, and those little bits of pepper and onion? Way more exciting than plain rice. Also, no oven. Just one pot, one skillet.

Ingredients

To Cook the Rice:

1 cup long-grain rice
1¾ cups chicken broth or veggie broth
1 tsp butter or olive oil (optional, for toasting)

To Stir-Fry the Flavor:

2 tbsp butter or olive oil
1 tbsp garlic, minced
¼ cup onion, diced
¼ cup red bell pepper, diced
½ tsp sugar
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
1 tsp extra butter or oil (optional, for extra richness)

How To Make Seasoned Rice Pilaf

Cook the rice: Rinse rice first. Optional: toast it in a little butter/oil till it smells kinda nutty. Then add broth, bring to boil, cover and simmer 15–17 mins. Fluff it and set aside.
Sauté the veg: Butter in a skillet. Add garlic, onion, bell pepper. Season with salt, pepper, sugar. Cook until soft and smells amazing.
Mix it up: Add your fluffy rice into the skillet. Stir it all together so it’s coated in buttery veggie magic. Let it fry a bit if you want that crispy bottom vibe.
Finish it off: Throw in the parsley, maybe another spoon of butter if you’re living dangerously. Taste and adjust seasoning. Serve hot.

Seasoned Rice Pilaf– Easy Outback Steakhouse Copycat

Tips for Success

Rinse your rice unless you’re into sticky clumps.
Toasting the rice first gives you that extra depth. Worth the 2 minutes.
The sugar sounds weird, but it balances the garlic and pepper.
Use fresh parsley if you can — dried just doesn’t pop the same way.
Great with lemon on top, or even a dash of hot sauce if you’re wild like that.

Storage and Reheating

Fridge: Keeps 3–4 days easy. Reheat in a skillet with a bit of butter or broth to fluff it back up.
Freezer: Yep — freeze in a flat bag. Thaws fast, tastes the same.
Microwave: Totally fine. Add a spoon of water, cover, and heat 1–2 mins.

Frequently Asked Questions

Can I use brown rice instead?
You can, but the texture’s a little chewier and it’ll need more time. Just adjust the broth and cook time.
What’s the best broth to use?
Chicken for more richness. Veggie works fine too — just avoid anything low-sodium unless you’re ready to add salt.
Do I have to use butter?
Nope. Olive oil works great. But butter’s the flavor bomb, not gonna lie.
Can I throw in more veggies?
Absolutely. Peas, corn, mushrooms — it’s a side, not a contract.
What if I don’t have fresh parsley?
Dried’s okay in a pinch. Just use a little less and maybe add a splash of lemon juice to freshen it up.

Common Mistakes and How to Dodge Them

Not rinsing the rice: You’ll get gummy mush. Give it a quick rinse — not a spa day, just enough till water’s mostly clear.
Overcooking the rice: Set a timer. Don’t eyeball it. Overcooked = sticky mess. Undercooked = crunchy sadness.
Forgetting to fluff: When it’s done cooking, fluff with a fork or it’ll clump. Fork = friend.
Using cold rice straight from the fridge to stir-fry: It won’t mix right and gets clumpy. Let it come to room temp or warm it a little.
Not tasting at the end: This one’s simple — always taste. You might want more salt or a little lemon.

Nutrition Facts (Per Serving)

Calories: 300 kcal
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 540mg
Potassium: 180mg
Total Carbohydrate: 42g
Dietary Fiber: 1.5g
Sugars: 2g
Protein: 4g

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