Outback Seasoned Rice Recipe: Copycat Flavor With Garden Herbs

I’ve spent years perfecting this copycat version of Outback’s signature seasoned rice. The secret lies in a precise blend of garden herbs that captures that familiar restaurant flavor at home.

This recipe transforms plain white rice into a fragrant, herb-infused side dish with minimal effort. The key is toasting the herbs briefly before adding liquid, which unlocks their full aromatic potential.

What you’ll achieve is fluffy, perfectly seasoned rice with those distinctive savory notes Outback fans love. It pairs beautifully with grilled proteins or stands alone as a flavorful base.

The technique is foolproof and works with either long-grain or jasmine rice. Here’s how to bring that restaurant magic to your kitchen.

Ingredients for Outback Seasoned Rice

Transform plain rice with this precise garden herb blend for that signature restaurant taste.

The herbs are non-negotiable for that Outback authenticity. Penzeys is my go-to for dried parsley and basil—their quality is noticeably better than grocery store brands. For the paprika, I prefer Hungarian sweet paprika (find it at Whole Foods or online). The chicken broth should be low-sodium so you control the salt level. If you’re using jasmine rice instead of long-grain, reduce the broth by 2 tbsp to account for its stickier texture.

No dried herbs? Fresh at triple the amount works, but toast them first to drive off moisture. Swap parsley for cilantro if you love that bright note. Out of onion powder? 1 tbsp fresh minced onion sautéed in the butter does the trick. The bay leaf is subtle but important—don’t skip it. For a vegetarian version, use vegetable broth with a splash of soy sauce for umami.

Toasted herbs keep their punch for 3-4 days in an airtight container. The rice itself is best served fresh but reheats well with a splash of water and a microwave cover. Cooked rice holds in the fridge for 5 days—great for meal prep. Freeze portions for up to 3 months (thaw in the fridge overnight).

Step-by-Step Instructions for Seasoned Rice

Here’s the method I’ve perfected to nail that signature herb-forward flavor every time.

Step 1: Toast the Aromatics in Butter

In a medium saucepan with a tight-fitting lid, melt the 2 tbsp Unsalted Butter over medium heat. As it foams, add the 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tbsp Dried Parsley Flakes, 1 tsp Dried Basil, 1 tsp Dried Oregano, 0.5 tsp Paprika, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Dried Thyme.

Stir constantly for 1-2 minutes until the herbs become fragrant and slightly darkened. This toasting step is crucial—it awakens the essential oils and builds depth. I crush the dried basil and thyme between my fingers as I add them to release their full potential.

Step 2: Bloom the Rice and Add Liquid

Add the 1.5 cups Long-Grain White Rice to the pan and stir to coat every grain in the buttery herb mixture. Cook for 1 minute, stirring constantly, until the rice turns slightly translucent at the edges. You’ll notice the kernels start to look almost pearlescent—this is the starch beginning to cook.

Pour in the 3 cups Chicken Broth and add the 1 whole Bay Leaf. The liquid should come to a gentle simmer immediately. I always use low-sodium broth here to maintain precise control over the seasoning.

Step 3: Simmer Until Tender

Once the mixture reaches a simmer, reduce the heat to low, cover the pan with the lid, and let it cook undisturbed for 15 minutes. This is when the magic happens—the rice absorbs all that herby, buttery goodness.

After 15 minutes, check that the liquid has been fully absorbed and the rice is tender with no chalky center. If it’s not quite done, cover and cook for 2-3 more minutes. The grains should be separate and fluffy, not clumped together.

Step 4: Rest and Finish

Remove the pan from heat and let it sit, covered, for 5 minutes. This final rest allows the steam to finish cooking the rice evenly and lets the grains firm up slightly. I find this step prevents that dreaded mushy texture.

Discard the bay leaf, then fluff the rice gently with a fork. The grains should be distinct yet infused with that unmistakable garden herb aroma. Serve immediately while hot—the flavors are most vibrant straight from the pot.

Serving Suggestions for This outback seasoned rice

Plated Presentation

Serve this rice in a shallow bowl to showcase its fluffy texture. I mound it slightly in the center, then create a small well with a spoon for holding 1-2 tbsp of melted butter or extra herb sprinkle. The golden color looks stunning against white dishes. 💛

Protein Pairings

This rice shines alongside grilled chicken breast—6 oz portions seasoned simply with salt and pepper. For steak lovers, try it with 8 oz sirloin cooked to medium-rare. The herbs complement both beautifully without overpowering.

Vegetable Sides

Steamed broccoli florets (1 cup per serving) make a classic pairing. I also love it with roasted carrots tossed in 1 tbsp olive oil and a pinch of the same herb blend. The colors pop on the plate.

Sauce Drizzles

A light drizzle of lemon-garlic aioli adds brightness. Mix ¼ cup mayo with 1 minced garlic clove and 1 tbsp lemon juice. Alternatively, a balsamic reduction provides sweet contrast.

Garnish Ideas

Fresh parsley is traditional, but I often add 1 tbsp chopped chives for a mild onion note. A sprinkle of grated Parmesan (2 tbsp) gives a salty finish. For heat, ¼ tsp red pepper flakes work well. 🌟

Family-Style Service

For gatherings, transfer the rice to a large serving dish and surround with grilled meats and veggies. This lets everyone build their perfect plate. The herb aroma fills the room, just like at Outback.

Frequently Asked Questions