Just 4 simple, pantry staple ingredients make up this rice side dish that will blow your mind! Â Kids and adults alike will be begging you to make it again!Â
Yeah, you read that title correctly… stick of butter rice. Â This rice dish is my family’s favorite rice recipe… EVER. Â And I’m betting that once you try it, it’ll be your favorite too! Â Guess how many ingredients are in this rice? Â C’mon guess! Â Okay, here’s the answer….. 4. Â 4 ingredients. Â Hello simple side dish!
The other best part about this recipe, is that it’s completely fool-proof and incredibly low maintenance. Â Even if you think you can’t cook… you can cook this.
You may have these ingredients on hand, which makes this recipe even more awesome! Â Granted… this isn’t a health-food side dish (I mean, c’mon… it’s called stick of butter rice) lol… but honestly, I say go for it. Â We all need an indulgence, and it’s GOOD.
This rice isn’t cooked on the stove top like most rice recipes are… it’s baked in the oven.  So no burner is being taken up on your stove and you can slide the pan in the oven and forget about it.  Okay, well maybe not completely forget about it lol.  But it bakes for an hour and all you have to do is remove the foil after 30 minutes.  Simple right?
So here’s the breakdown… long grain white rice, can of beef broth, stick of butter, and a can of condensed french onion soup. Â That’s it!
Cover with foil and bake at 425 for 30 minutes. Â Take off foil and bake another 30 minutes.
The old saying “don’t judge a book by it’s cover” applies here… so don’t judge a rice dish by it’s looks.  Just take a bite and I promise you, you’ll forget alllllllll about how it looks 😀
This rice would go really well with my Parmesan Crusted Chicken Nuggets, Jack Daniels Glazed Baked Chicken Wings , or Low Carb Baked Chicken Tenders 🙂  A great add-in would be to add a can of sliced mushrooms to the mix.
Recipe from Thirty Handmade Days
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 cup uncooked long grain white rice NOT instant
- 1 (10 oz) can of condensed French Onion Soup
- 1 (10 oz) can of condensed Beef Broth
- 1/2 cup unsalted butter sliced thinly
Instructions
- Preheat oven to 425°F. Spray an 8x8 inch baking dish with cooking spray.
- In prepared baking dish combine rice, soup and broth.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 30 minutes more.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lori says
My husbands mom used to fix this all the time. It was his favorite growing up. I looked for the recipe for years…this looked close to the way his mom used to fix it. His mom passed away 8 years ago. I surprised him with this dish and he actually cried! He said it brought back so many memories. It’s a family favorite now! Everyone ask us to make it.
Joyce says
Could I add ground beef?
The Chunky Chef says
Yes, just make sure to brown and drain it first 🙂
Susan says
Has anyone tried making this with vegetable broth? I have two vegetarians coming over and I don’t want them to miss out on too many things.
The Chunky Chef says
I haven’t tested it, but I’m sure that would be delicious 🙂
Susan says
Thank you, Amanda!
Maxine Giordano says
I have made this rice for years. Love! The only difference is I add large mushroom tops before baking. So good!
Dorothy Holley says
My mother used to make something similar to go with her good roasts. this is even better.
Darci says
My husband and I tried this last night and really enjoyed it. Made no changes or additions to the original recipe. I was worried it would be a bit salty but it absolutely wasn’t. Thank you for sharing!
Ross says
My daughter likes when we add sliced water chestnuts into this recipe. The chestnuts absorb some of the broth and add a nice crunch.
Judy says
I have made this numerous times. I usually make it in the half steamer pan from Sam’s with 3 cups rice, 3 cans each of both soups and 1 to 1 1/2 sticks of butter. My DH hates butter except in pound cake..lol. I bake it about 1 hour and then uncover and bake it until it is done. I like to freeze it in containers and then reheat. I cool it, package it, refridge it over night so it’s cold. Put some plastic wrap before I put top on and It freezes beautifully and the only thing I do is sprinkle with some water to reheat. I can’t always get the soup from Walmart, so I have taken to ordering it from Amazon by the 12 package…I know…obsessed. We love it just that much.
Machelle Smith says
I’m the only one in my house that even likes onions but everyone eats this! So yum so easy!
Michelle says
I have made this twice now and omg it is delicious! I use basmati rice, my favorite, and it is so easy. I am thinking of adding a bit of shredded mozzarella to the finished rice next time to make it a true French onion soup experience🙃
Ashley Brown says
If I don’t finish it all, how do I warm it up the next day in the microwave without a tasting dry?
The Chunky Chef says
I like to get a paper towel nice and damp, and cover the dish with your leftover serving with it and microwave it until hot. The dampness keeps the rice from drying out 🙂
Ashley Brown says
One final question am I supposed to be mixing it after it’s done because the French onions seem a bit burnt or crispy in an uncomfortable way at times