Texas Pecan Rice Recipe

Serving: 6-8 people
Cooking Time: 35 minutes

Ingredients

For the Rice Base:

• 2 cups long-grain white rice (or jasmine rice)
• 3 1/2 cups chicken broth or vegetable broth
• 4 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 2 bay leaves

For the Pecan Component:

• 1 1/2 cups pecan halves
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)

For Seasoning:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For Finishing:

• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Extra butter for richness
• Lemon zest (optional)

Instructions

Toast the Pecans

Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden, stirring halfway through. Alternatively, toast in a dry skillet over medium heat for 5-6 minutes. Remove from heat and roughly chop, leaving some halves intact for texture.

Season the Pecans

While pecans are still warm, toss with 2 tablespoons melted butter, salt, and cayenne pepper if using. The butter helps the seasoning adhere and adds extra richness. Set aside to cool.

Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven with a tight-fitting lid, heat 2 tablespoons butter and olive oil over medium heat. Add diced onion and celery, cooking for 5-6 minutes until vegetables soften and onion becomes translucent. Add minced garlic and cook for another minute until fragrant.

Toast the Rice

Add uncooked rice to the pot with the vegetables, stirring to coat each grain with butter and oil. Toast for 2-3 minutes, stirring frequently, until rice becomes slightly translucent around the edges. This step adds nutty flavor and helps keep grains separate.

Add Liquid and Seasonings

Pour in chicken broth and add bay leaves, salt, pepper, dried thyme, garlic powder, and onion powder. Stir once to combine, then bring to a boil over high heat. The liquid should be bubbling vigorously.

Simmer the Rice

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes without lifting the lid. The rice should absorb all the liquid and become tender. Don’t stir during cooking – this prevents the rice from becoming sticky.

Check for Doneness

After 15 minutes, lift the lid and check if liquid is absorbed and rice is tender. If liquid remains, cover and cook for 2-3 more minutes. If rice seems dry but not quite tender, add 1/4 cup water and continue cooking.

Rest and Fluff

Remove pot from heat and let stand, covered, for 5 minutes. This resting period allows the rice to finish steaming and makes it fluffier. Remove bay leaves and discard.

Add Pecans and Butter

Fluff rice gently with a fork, breaking up any clumps. Fold in the toasted, seasoned pecans, distributing them evenly throughout. Add remaining 2 tablespoons butter, allowing it to melt into the warm rice.

Finish with Fresh Herbs

Stir in sliced green onions, fresh parsley, and thyme leaves. The fresh herbs add brightness and color that contrast beautifully with the rich, nutty rice. Taste and adjust seasoning with additional salt and pepper if needed.

Serve Warm

Transfer to a serving bowl and garnish with extra pecan halves and herb sprigs if desired. For a citrus twist, add a sprinkle of fresh lemon zest just before serving. Serve immediately while warm and fluffy.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 385
• Protein: 8g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 3g
• Sodium: 580mg
• Iron: 8% daily value
• Magnesium: 12% daily value
• Healthy fats from pecans: 14g
• Vitamin E: 6% daily value

Helpful Tips

Rice Selection: Long-grain white rice works best for fluffy, separate grains. Jasmine rice adds subtle floral notes, while basmati creates a more aromatic dish. Avoid short-grain rice, which becomes too sticky for this preparation.

Pecan Quality: Texas pecans are preferred for their large size and rich, buttery flavor. Toast pecans fresh for the best taste – pre-toasted nuts can taste stale. Store pecans in the freezer to maintain freshness.

Liquid Ratio: The standard ratio is 1 3/4 cups liquid per 1 cup rice, but this can vary by rice type. Check package directions and adjust accordingly. Using broth instead of water adds significant flavor depth.

Toasting Technique: Toasting rice in butter before adding liquid is a pilaf technique that adds nutty flavor and helps grains stay separate. Don’t skip this step – it makes a noticeable difference.

Covering Importance: Once you cover the pot to simmer, resist the urge to lift the lid and check. Every time you peek, you release steam needed for proper cooking, which can result in undercooked rice.

Timing Precision: Set a timer and don’t stir the rice while it cooks. Stirring releases starch and makes rice gummy rather than fluffy. The only stirring happens at the end when fluffing.

Make-Ahead Strategy: Rice can be cooked up to 2 hours ahead and kept warm in a low oven (200°F), covered. Add pecans and fresh herbs just before serving to maintain their texture and vibrant color.

Storage and Reheating: Leftovers keep refrigerated for up to 4 days. Reheat gently in the microwave with a splash of water, or in a covered pan on the stovetop, fluffing with a fork.

Flavor Variations: Add dried cranberries or cherries for a sweet-savory twist, or include diced bell peppers for color. Wild rice can be mixed with white rice for added texture and nutrition.

Serving Suggestions: This versatile side pairs perfectly with grilled steaks, roasted turkey, barbecue brisket, or pan-seared fish. It’s substantial enough to serve as a light main course with added protein like chicken or shrimp.