Main Courses
This Chili's copycat rice recipe delivers the same rich, cheesy goodness you love—just with a crispy celery crown twist that restaurant versions never reveal. The secret is sautéing jasmine rice with five-spices until golden, then folding in sharp cheddar until fully melted.
I've perfected this method after years of testing, ensuring every grain stays tender while the cheese creates that signature creamy blanket.
The magic happens in the crispy celery crowns—thinly sliced celery fried until caramelized and crunchy, which adds texture and depth. This isn't just another rice recipe; it's the complete experience that pairs perfectly with burgers, chicken, or even as a standalone dish.
The five-spice blend gives it that signature Chili's warmth, while the cheddar adds the perfect cheesy pull that keeps everyone coming back for seconds.
What you'll end up with is restaurant-quality rice that's creamy, cheesy, and topped with crispy celery that adds both color and crunch. The aroma alone will have your kitchen smelling like the restaurant, and the texture—tender rice with melted cheese and crispy celery—is impossible to resist.
This is the kind of dish that turns simple meals into something special.
Serve it as a side for grilled chicken or burgers, or enjoy it as a hearty main dish with extra toppings like bacon bits or green onions.
The recipe is designed to be foolproof, with clear steps that ensure perfect results every time. Let's get started on making this copycat favorite at home!
Ingredients for chili's rice recipe copycat
Five-spice jasmine rice, crispy celery crowns, and melted cheddar—this copycat version nails the Chili's magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Celery Stalks 🧅 | 2 whole | Thinly sliced, ribs removed |
| Five-Spice Powder 🌶️ | 1 tbsp | Homemade or store-bought blend |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing rice |
| Vegetable Oil 🫒 | 2 tbsp | For frying celery crowns |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Green Onions 🌿 | 2 whole | Chopped, for garnish |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor depth |
| Vegetable Shortening 🧈 | 1 tbsp | For crispy celery crowns |
The jasmine rice is the star here. Day-O brand from Asian markets has the best texture, but any long-grain jasmine works. The five-spice powder is non-negotiable for that signature Chili's warmth—make your own by mixing 2 parts cinnamon, 1 part clove, 1 part star anise, 1 part fennel, and 1 part ginger. For the cheddar, Kraft sharp cheddar is the closest to restaurant quality, but any sharp variety melts beautifully. The celery? Fresh, crisp stalks are key—avoid the wilted kind at the back of the produce bin.
No five-spice blend? Substitute 1 tsp cinnamon + 1/4 tsp each clove, ginger, and black pepper. Short on butter? Olive oil works 1:1, though it adds a slight fruity note. For the celery crowns, thin slices fry faster—use a mandoline if you're fancy, or just slice carefully with a sharp knife. The rice can be made ahead and reheated with a splash of broth, but the celery crowns are best made fresh. Want extra crunch? Add 1/4 cup crushed cornflakes to the celery before frying.
This rice keeps 3-4 days in the fridge, but the celery crowns lose crispiness after 1 day. Store them separately and reheat the rice with a sprinkle of broth. For the ultimate party platter, make a double batch—the celery crowns disappear first. Freeze the rice (without celery) for up to 3 months. Pro tip: Keep a small container of the five-spice blend on hand—it's worth the investment for this dish alone.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes—just rice, butter, celery, and cheese all simmer together until that golden, melty goodness forms. No strainers, no fuss, and the five-spice powder gives it this subtle warmth that makes it taste like it simmered for hours.
- Cheese Pulls Hard: That sharp cheddar isn’t just melted in—it actually pulls when you cut into it, creating these little pockets of creamy, stretchy perfection. Honestly, I’ve caught myself eating it straight from the pot with a spoon, and my kids don’t even bat an eye when I serve it as a side.
- Lunchbox Hero: Between us, this is my go-to for meal prep because it reheats like a dream and keeps its texture for days. Pack it in a thermos for work, or serve it cold in bento boxes—it’s the kind of dish that makes even picky eaters ask for seconds (yes, even my teenager).
- Budget Win: Jasmine rice and a block of cheddar stretch this recipe across multiple meals without breaking the bank. I’ll be real: the five-spice powder was my only splurge, but one jar lasts forever, and the celery adds freshness without costing much. It’s the kind of dish that makes grocery day feel like a victory.
Step-by-step instructions for Chili's copycat rice recipe
Here's how to nail that signature Chili's flavor—crispy celery crowns and aromatic five-spice rice.
Prepare the Crispy Celery Crowns
Cut the 2 whole celery stalks lengthwise into thin strips, leaving the base intact to form crowns. In a small bowl, whisk together the 1 tbsp vegetable shortening with 0.5 tsp salt and 0.25 tsp black pepper. Brush this mixture generously over the celery crowns, coating them evenly.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Arrange the celery crowns in a single layer and cook for 3-4 minutes per side until they turn a deep golden brown and become crispy. Remove them and place on a paper towel-lined plate to drain excess oil. Keep them warm—they should stay crispy until you're ready to serve.
Toast the Jasmine Rice with Five-Spice
In the same skillet (no need to clean it—the fond adds flavor), melt the 2 tbsp unsalted butter over medium heat. Add the 1.5 cups jasmine rice and stir to coat the grains evenly in the butter. Cook for 2-3 minutes, stirring constantly, until the rice becomes translucent at the edges and fragrant.
Here's where the magic happens: sprinkle the 1 tbsp five-spice powder, 0.5 tsp garlic powder, and 0.5 tsp salt over the rice. Stir vigorously for 30 seconds to toast the spices and distribute them evenly. You'll smell that warm, aromatic blend that's the heart of this dish. This step builds the deep, savory foundation for your rice.
Simmer with Chicken Broth
Pour in the 1.5 cups chicken broth and stir gently to combine. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover the skillet tightly with a lid and let it simmer for 15 minutes. Don't peek or stir—the rice needs undisturbed time to absorb the broth evenly and steam perfectly.
After 15 minutes, check the rice. It should be tender but still slightly firm in the center, with no liquid remaining. If there's still liquid, cover and cook for another 2-3 minutes. If it's dry, you can add a splash of water or broth to keep it moist. The rice should be fluffy with distinct grains, not mushy.
Finish with Cheddar and Green Onions
Once the rice is perfectly cooked, remove the skillet from heat and let it sit covered for 2 minutes. Then, sprinkle the 1.5 cups sharp cheddar cheese evenly over the top. Stir gently to distribute the cheese, letting it melt into the rice and create a creamy, cheesy coating. The residual heat will melt the cheese completely.
Finally, chop the 2 whole green onions and sprinkle them over the rice. Give it one last gentle stir to combine everything. The green onions add a bright, fresh contrast to the rich, cheesy rice. Serve immediately with the crispy celery crowns on top—each bite delivers that perfect crunch followed by the warm, aromatic rice.
Pro Tips For Making Chili'S Rice Recipe Copycat
- Toast the Celery First: I learned this the hard way—raw celery in this dish just sits there like a soggy afterthought. Slice it into ¼-inch pieces, melt 1 tablespoon of butter in your pan, and cook the celery over medium-high heat for 3-4 minutes until it’s golden and fragrant. That’s when the five-spice powder really sings.
- Use Cold Butter: Here’s a weird little detail that makes a real difference: take your unsalted butter straight out of the fridge and cut it into small cubes. Toss it over the cooked rice while it’s still hot, then let the residual heat melt it into the grains. It coats each one evenly instead of pooling at the bottom like when you use warm butter.
- Don’t Stir the Rice: The moment you fold in that sharp chedddar, resist the urge to mix it aggressively. Let the cheese melt into the rice in patches first—this creates pockets of gooey, melty goodness. After 30 seconds, give it one gentle stir, then let it sit covered for another 2 minutes. Your future self will thank you.
- Prep the Cheese Right: Skip the pre-shredded stuff—it’s coated with anti-caking agents that turn the cheese into a grainy mess. Instead, grate your own sharp chedddar on the large holes of a box grater, then toss it with 1 teaspoon of flour to absorb moisture. This keeps the cheese smooth and melty, not clumpy. (Yes, even if you’re impatient like me.)
Creative variations of these flavors
Spicy Jalapeño Twist
For a kick of heat, stir in 1-2 chopped jalapeños with the five-spice powder during the toasting step. The charred jalapeños add a smoky depth that pairs perfectly with the cheddar.
Top with 2 tbsp sour cream and ¼ cup crumbled cotija cheese before serving for a Tex-Mex fusion that feels like a restaurant special. 🌶️
Smoky BBQ Chicken Fusion
Transform this into a BBQ chicken bowl by mixing ½ cup BBQ sauce (like Sweet Baby Ray's) into the cooked rice. Top with shredded rotisserie chicken, crispy fried onions, and a drizzle of ranch.
The smoky-sweet contrast turns this into a hearty main dish that’s perfect for game days. I love adding ½ cup black beans for extra protein. 🍗
Creamy Mushroom & Gruyère
Swap the cheddar for 1.5 cups shredded Gruyère and sauté 1 cup sliced mushrooms with the rice until golden. Deglaze the skillet with ¼ cup white wine before adding broth for a rich, earthy flavor.
Finish with fresh thyme and parsley for an elegant twist that feels like a gourmet appetizer. 🍄
Breakfast Chili's Style
Make this a brunch star by stirring in 2 scrambled eggs and ¼ cup cooked bacon bits at the end. Top with 2 tbsp hot sauce and extra green onions for a breakfast-for-dinner dish that’s always a crowd-pleaser.
The crispy celery crowns add a fun, unexpected crunch to the creamy rice. 🍳
Vegan Version
Use 1.5 cups jasmine rice, 1 cup vegan cheddar shreds (like Violife), and 1 tbsp nutritional yeast for a cheesy flavor. Skip the butter and use 2 tbsp olive oil for sautéing.
The five-spice blend still shines, and the crispy celery crowns stay the same. Serve with avocado slices for a fresh contrast. 🌱
Kid-Friendly Fun
Let kids customize their own bowls with toppings like mini marshmallows, crushed potato chips, or rainbow sprinkles for a playful twist. The crispy celery crowns add a fun texture element that even picky eaters love. This version turns mealtime into an interactive experience. 🎨
Nutrition facts
Frequently asked questions
Why does the celery need to be fried separately?
The crispy celery crowns add the perfect textural contrast to the creamy rice. Frying them separately ensures they stay perfectly crunchy while the rice cooks—if you added them to the rice, they'd get soggy. The caramelization from frying also adds a subtle sweetness that balances the cheesy, spiced rice.
Can I make this rice ahead of time?
Cook the rice and cheese mixture up to 2 days ahead, then store it in an airtight container. Reheat with a splash of broth or water until warm. The celery crowns should be made fresh and added just before serving to maintain crispiness. For parties, keep the rice warm in a slow cooker on low heat.
What's the best way to make the five-spice blend?
Mix 2 parts cinnamon, 1 part clove, 1 part star anise, 1 part fennel seeds, and 1 part ground ginger for an authentic Chili's-inspired blend. Toast the whole spices lightly before grinding for deeper flavor. Store in an airtight container—it keeps for months and elevates many dishes beyond just this rice.
Is there a way to make this dish vegetarian?
Yes! Skip the chicken broth and use vegetable broth instead. For extra flavor, add sautéed mushrooms or onions with the rice. The crispy celery crowns and five-spice blend keep the dish hearty and satisfying. Top with vegan cheese or nutritional yeast for that cheesy pull without dairy.
Why does my rice turn out mushy?
Mushy rice usually happens from overcooking or stirring too much. After adding broth, cover and cook on low heat without peeking. If it's still mushy, it absorbed too much liquid—reduce cooking time by 2 minutes next time. Let it rest covered for 5 minutes after cooking to redistribute steam. The rice should be tender but still slightly firm in the center.