Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Seasoned Rice



SEASONED RICE
Texas Roadhouse Copycat Recipe

2 cups white rice
2 tablespoons garlic powder
1/2 cup soy sauce
1/2 cup parsley
1 1/2 teaspoons cayenne pepper
2 tablespoons paprika
1 cup diced onions
1 stick butter
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper

Dice onion and set aside. Remove stems and finely chop fresh parsley. Place stick of butter in a pot over medium heat and melt. Add 2 cups of rice and stir frequently until rice browns slightly. This browning process will take about 6 minutes. Add onions, garlic powder, cayenne pepper, paprika, salt and pepper. Stir to incorporate. Allow onions to cook until translucent. Add the chicken stock and soy sauce. Stir and bring the liquid to a boil. Turn down the heat to medium low, or until the rice is gently simmering. Cook until rice is tender and the liquid has been absorbed, or between 12 and 18 minutes.


BAKED BEANS
Texas Roadhouse Copycat Recipe


1/8 cup soy bean or canola oil
8 ounces sirloin strips
1/2 cup water, divided
8 ounces bacon, diced
4 cans pinto beans, drained
3 cups barbecue sauce
1 cup molasses


Cook sirloin strips in oil until medium rare. Deglaze pan with 1/4 cup water; remove beef and let cool before slicing into 1/2-inch to 1-inch squares. Cook bacon until just the color is brick red. Deglaze pan with the remaining 1/4 cup water. Place remaining ingredients in a roasting pan; stir in the sirloin and bacon. Bake 50 minutes to 1 hour in a 300 degree oven.


6 comments:


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  2. Seasoned rice recipe is not quite there. Makes no mention of when to incorporate the parsley. I assume with the onions, at least that's when I added it in. Additionally the amount of soy sauce is about twice the real amount needed. The same can be said for the cayenne.

    With those both reduced accordingly this is much closer to the real deal stuff.

    ReplyDelete
  3. I really enjoyed reading your article. I found this as an informative and interesting post, so i think it is very useful and knowledgeable. I would like to thank you for the effort you have made in writing this article.


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  4. I agree with just some dude. Waaaay spicier than the original. Honestly I would suggest cutting all of the hot spices. I wasn't sure either when to add the parsley, but I did it last so it would wrinkle as much.

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  5. I assume the reference to "pepper" is to "black pepper" beings cayenne is already mentioned?

    ReplyDelete