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.
Allison Byczynski says
So good and easy! I’ve made it a bunch of times to serve with different dishes. Easy to change up as well. Use chicken stock for chicken dishes, veggie stock for a different flavor.
Margie McGee says
Should we rinse the rice first?
The Chunky Chef says
No, there’s no need to for this recipe.
Nathan says
I’d add a caveat that this depends on the rice. Most fortified American long grain white rice that is washed and polished doesn’t require any rinsing but lots of imported rice isn’t cleaned to the same standard and requires rinsing. You don’t want to get bugs or dirt in your food.
Amy says
Family loves this rice! We’ve been making it for years and never knew what it was called so we call it Yummy Rice. Great with bbq chicken!
Jennifer Jones says
Been making this for years…a family favorite! I use the can of sliced mushrooms in mine as well as beef consommé.
Sally says
I toast my rice in a small bit of olive oil and add no butter. Not nearly as greasy. I also use beef consume instead of broth.
During this heat wave I do not want to turn on my oven. What are my chances in a rice cooker? Any thoughts?
The Chunky Chef says
I totally understand about the heat wave (we’re melting!), but this recipe wasn’t developed to be cooked in a rice cooker. That’s not to say that it can’t be done, but I haven’t tested it, and can’t say how well it would work, or if any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Katie says
Although I love the original recipe, I have left the butter out and added sliced fresh onion with all the other ingredients, and it is JUST as flavorful and delicious. It is 6pts on weight watchers when done this way in 2024. Not bad when paired with salmon and veggies! I also use it as a base for a ginger chicken & veggie bowl (7pts recipe).
Dawn Barrett says
Delicious! My daughter, freshman in college, is coming home this weekend. She requested this for dinner because the rice at school is hard and bland.
Mo S. says
One of my family’s favorite rice dishes! I made this recipe recently with used leftover chuck roast that had the beef stew stock with carrots. Delicious!
Brandon says
LOVE this recipe, it’s great with pork and chicken. Going to add boneless pork chops to the rice tonight and see how that turns out!!
Alice Webb says
Do you add anything more or just make the rice casserole and just lay the chicken on? How long do you cook it?
Tim says
Instead of beef broth, try a can of beef consomme. Great flavor! That’s how we make it here, everyone who tries it wants the recipe.
Lisa says
My husband’s favorite side diah!
Cynthia Belden says
I’ve made this recipe countless times, with little changes here and there depending on what I have on hand. Tonight, I’m following instructions but using low salt added beef broth. During the second half of cooking, I’m adding precooked home style meatballs and shredded Swiss cheese. Looking forward to this experiment!
Nancy Simmons says
Delicious and so simple. I added fresh sliced mushroom to mine.
Betsy says
Flavor is delicious. Next time I will cut the butter in half. It was a little greasy to me but oh the flavor.
Tami says
I have made this numerous times! It is a huge hit for sure.
I have used beef broth (20oz) rather than the canned soup and brown rice rather than white. It is fabulous!
Sarah says
Is there nutrition for this anywhere?
The Chunky Chef says
Since I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Clark says
If I don’t have the French Onion soup I substitute a can of beef consommé and an onion
The Chunky Chef says
I haven’t tested it, but you could certainly try.
Maricia Stafford says
I wanted you to know this can be cooked in an Instant Pot. Increase the rice to 2 cups and pour the rice in first. Pour both cans of soup over the rice making sure the rice is covered. If not press down on it with a large spoon or spatchala. Slice the butter into pats and place on top of soup covered rice. Do NOT stir. Put lid on and set time on Manual for 13 minutes. Do a quick release and fluff the rice.
The Chunky Chef says
This is super helpful, thank you Maricia! I haven’t tested this recipe in my Instant Pot, but I’ll be sure to let other readers know that you did the experimenting for them 🙂
Robyn Call says
Can this be made in a rice cooker?
The Chunky Chef says
This recipe wasn’t developed to be cooked in a rice cooker. That’s not to say that it can’t be done, but I haven’t tested it, and can’t say how well it would work or if any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Betsy says
It cooked perfectly in the oven, 30 minutes covered and 30 minutes uncovered.
Caroline Davis says
Love this!
Christine says
Can this be made in the crockpot? I’m making city chicken, which needs to be in low heat in the oven so just curious if I can make the rice in a crockpot
The Chunky Chef says
I haven’t tested this recipe in a slow cooker, so I can’t say for certain if it would work or whether any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂