Just 4 simple, pantry staple ingredients make up this rice side dish that will blow your mind! Kids and adults alike will be begging you to make it again!
Yeah, you read that title correctly… stick of butter rice. This rice dish is my family’s favorite rice recipe… EVER. And I’m betting that once you try it, it’ll be your favorite too! Guess how many ingredients are in this rice? C’mon guess! Okay, here’s the answer….. 4. 4 ingredients. Hello simple side dish!
The other best part about this recipe, is that it’s completely fool-proof and incredibly low maintenance. 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! 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. 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. That’s it!
Cover with foil and bake at 425 for 30 minutes. 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.
Tammie says
So easy to make and absolutely delicious. This has become one of my favorite recipes.
Kitch Millard says
This recipe is easy to make and it’s delicious
Keeping this one handy
Sally Jo says
So good I took it to a dinner party and the hostess insisted on keeping all the leftovers.
Kim says
I gave been making this for 40 years (it was a college staple back in the late 70s!), except with beef consommé instead of French onion. I often added sautéed or jarred mushrooms and/or onions, but it’s good plain too. About 30 years ago, I discovered that a half a stick of butter is really every bit as good, and 1/4 stick is almost as good, if you are interested in cutting fat calories. I never put foil on it… I rather like the crispy top. Also, I have often used brown rice. I don’t change the liquid amount, but it takes at least an hour and and a half to cook. I haven’t made this in a long time but ran across your recipe and it reminded me. I made it tonight with brown jasmine rice. Thanks for the reminder of this old favorite! I’ll try the French onion next time, I only had consommé in my pantry.
Charles S. says
This is the most amazing dish. I have been eating it since my grandma used to make it. We put lightly floured and browned pork chops on top. It all makes together, usually with a double recipe of the rice, and comes out absolutely delicious!
Jacalyn Brabbs says
You gotta add 2 cans of sliced mushrooms drained a a tablespoon of Worcestershire sauce. I worked at Cracker Barrel for 16 years. This was our “brown rice”.
Stacey says
can this be made with brown rice as long as it’s NOT instant rice? Hubby trying to eat more healthy so no more white rice.
The Chunky Chef says
Unfortunately this recipe doesn’t work with brown rice of any kind, since brown rice requires a different liquid to rice ratio and a much longer cooking time.
NJ says
Can this be made in an Instant Pot/Pressure Cooker?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, while I’m sure it could be made in an Instant Pot, I can’t speak to how long, what pressure, etc. If you try it, I’d love to know how it turns out!
Patty Strong says
Hi, I want to make this for Christmas, can I triple the recipe?
Bill Guess says
I remember when I made this, I substituted beef consommé for the beef broth. One of my favorites.
Sharon Matheny says
Has become a favorite for my daughter and I. And replaced potatoes often on holiday table. It’s that good.
Patty Strong says
Had anyone tripled this recipe? I have a crowd for dinner
nancy says
yes works great
Patty Strong says
Hi it wasn’t too much butter? By tripleing it
Barb says
No it’s not too much butter. I did find that I needed to bake about 10 minutes more.
Stephanie says
Can I make this in a crock pot? It sounds delicious!
The Chunky Chef says
I haven’t tested this recipe in a crockpot, so I can’t say for certain if that would turn out well.
EllenLV says
I made this! It was absolutely delicious and so easy. This will be on my regular rotation. Thank you Chunky Chef.
Tamara says
This recipe was enjoyed by my whole family–even my picky kiddos. Thanks!
zane thorner says
Sorry I haven’t left a review sooner. We’ve been enjoying this recipe so much during the last year. I now keep all of the ingredients in hand. Thank you!
Rochelle says
Thank you for this recipe. So delicious. I can change it up and it’s always yummy. I make my own broths and it works perfect every time. Sometimes I pour in a splash of pickled ginger…
I have a stomach disease which makes me obsessed with cooking. If I can’t eat it then I will cook it. This is my go to all the time. I have never rated or commented on anything. This is that good
Kelly says
Ooooo my goodness!! This rice was so easy and absolutely delicious! It is now in my dinner rotation 😋
Linda Nameth says
Can you substitute onion soup mix for the can of French onion soup .
Amanda says
I’ve only made this recipe as written, so I can’t say for certain. You need the specific amount of liquid listed in the recipe for it to turn out.
Jim Clancy says
Loved it…..mixed in some precooked shrimp & chicken when it was done. The French Onion flavor is light enough for me.