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.
Ness says
I’m going to test this recipe with Progresso French Onion (not condensed) and water in place of beef broth (to make 20 oz of liquid). We have a gluten allergy in the house so Campbell’s isn’t an option. Has anyone tried similar substitutions?
Natalie says
Ness, did you try this? This is what I was wondering too.
Elizabeth Murphy says
Can this be made with olive oil in place of the butter?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain, but I think that would probably work.
Laura says
I love this rice!!! Can you make it with cauliflower rice?? How would I alter the cook time or recipe??
The Chunky Chef says
I haven’t tested this recipe using cauliflower rice, so I really can’t say with any degree of certainty.
Tina says
I’ve made this rice several times. Every time I make it, my family goes crazy for it; even my three year old loves it. So simple and easy and its amazing. Thank-you so much for sharing this recipe.
Nancy Doyle says
Seriously nummy. Looking forward to making this with grilled steak or chicken. My mom used to make something very similar to this. Thank you for another great recipe.
Stacey says
This was so delicious! I’ve made it twice now. The first time I followed the recipe exactly and it came out very good. I made it a second time but this time I only used a third of a stick of butter with parboiled rice, and it was just as good, but less fatty! Great recipe! Thanks for sharing!
Kate says
Do you use salted or unsalted butter? Thank you
The Chunky Chef says
I always use unsalted since the broth and French onion soup add plenty of salt.
Joan C says
My mom would make this at Thanksgiving and add a jar of sliced mushrooms! I loved it as a kid..
Cathy says
Made this tonight and we loved it! It’s a keeper recipe in my house!
Jenn says
I grew up on this rice. We called it brown rice. Now I make it in my rice cooker but 3 or 4 tablespoons is plenty. It turns out great and only takes 20 minutes.
Becky says
I have added chicken breasts and pork chops at different times ro this recipe and it makes a meal. I cook it just as instructions say and the meat always turns out well done and moist. I have also used left over roast shredded and added at the time of removal of the aluminum foil. We add steamed broccoli and carrots as a side.
Janine19 says
How is this if I make it ahead of time? Would reheating be ok do you think? Thanks
The Chunky Chef says
I haven’t tested it, so I can’t say for certain… but this is a very forgiving dish, so I think it would be okay. I’d reheat it covered with foil so it doesn’t lose moisture.
Janine19 says
Great idea thanks. Do you happen to know how long I’d have to cook it if I can only go up to 350 to 375° With my oven?
The Chunky Chef says
You’re welcome 🙂 I’d bake it at 375, but I’m not sure on the time.
Marie says
Check it after 45/50 minutes , I cooked mine @ 425 for 30 minutes & then 15 minutes @ 400 & it was done
Edward Anthony says
No, reheating does not work.
The Chunky Chef says
Actually this rice is perfectly fine reheated Edward.
Amy Jo McCord says
I don’t like rice, but this has changed my mind. I love this! Even the leftovers are great! Where has this recipe been all my life? Thank You!
Julie says
My kids love this too! Perfect for quick sides for potlucks and reunions and such.
I add a can of mushrooms sometimes. Yum!
If you want a full meal take bone in thin pork chops and lay on top gently dunking under juice. Cook 1 hour. I don’t uncover but I may now I have read this. Prob just the last 10 mins. Don’t won’t dry pork.!
So good!
When my pantry has been bare. I have used an envelope of Lipton’s French onion soup mix with a can of water.
Also I use beef consommé instead of broth to make a little richer…. like a stick of butter isn’t enough lol.
Amy says
Can youmake this in a rice cooker?
The Chunky Chef says
I don’t have a rice cooker, so I’ve never tested it that way.
John says
Finally made this ..awesome taste will make over and over again😁
Jody Padalino says
Can I use my le cruset covered pot? I never have foil?
The Chunky Chef says
Yes, as long as the lid fits snugly.
jennifer c moreland says
I made this and it turned out sweet. ???????
The Chunky Chef says
I have no idea how it turned out sweet… unless your tastebuds are picking up the natural sweetness in the onions in the condensed soup.
Denise says
Love this rice recipe, this is second time I made it and excellent. Nice side to any entree.
Judy says
Can this recipe be doubled or tripled for a large crowd?
The Chunky Chef says
Hi Judy 🙂 I’ve successfully doubled this recipe in a 9×13″ baking dish, but I’ve never tried tripling this recipe. If doubling though, just test the rice after 1 hour and make sure it’s done cooking.