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.
GiniD says
I made this the other night, and added the jar of mushrooms as you inspired — it was a delicious dish — very hearty and good for a chilly night with chicken or beef. — I will be making this again!
Valerie Wiesner says
My mom has been making a similar recipe for over 40 years. Only changes are 13×9 pan, 4 pork chops in the middle, half a can of water, no butter, cover with foil and bake at 350 for 45-60 minutes! So yummy!
amycorinne says
I love this! My mom always made this when I was growing up. We always called it brown rice and the first time I had actual brown rice, I was very disappointed.
We put mushrooms in ours! You can use canned or just add a carton of fresh sliced white mushrooms.
Kelly says
I just made this and it’s DELICIOUS!!!
Virginia L Dryden says
OMG! This sounds A-M-A-Z-I-N-G!!! Do you think I could add a jar of sliced mushrooms to jazz it up just a bit? It would be great with roasted chicken or even a steak!
Thank you for this recipe!!!
GiniD
The Chunky Chef says
I think that would be awesome with this rice!
Kristina Aitken says
Love your recipes, going to try the apple cider pork tonight, and might even throw in the ‘brown’ rice, as it looks delicious! Thanks for the easy ideas for a weeknight dinner.
melissa says
This looks like heaven on a fluffy cloud of beef brown rice! Im making it this week! I just Instacart’ed the ingredients LOL
THANK YOU!!!
Jackie says
I’ve made a similar recipe for years but it calls for wild rice, love the nuttiness it brings!! On occasion I’ll add a pound or so of stew meat cubes & make it a main dish instead of a side dish-really comforting on a cold or rainy day! Thanks for sharing…
Jeri says
I thought it was a little too beefy so instead of the beef broth I used a can of golden mushroom soup and WOW I loved it so much more!
Dawn says
This is an excellent recipe! Everyone loved it.
Nici says
My family had made this for years. It’s always a family favorite!!! Has anyone ever made it w/ brown rice instead of white rice?
The Chunky Chef says
I haven’t tested it myself, but if you do try it, be aware that brown rice takes considerably longer to cook than white rice, so you’ll need to play around with the cook time.
Carol Ann says
I have made it with brown rice and it’s great – I don’t think I can even tell the difference in tasting it, and I feel better about it being healthier.
It does take longer but I don’t know how long as the other thing I was making that night took longer than expected too. I am about to make it again with brown rice. Suspect it’s maybe an extra 15-30 mins.
Leigh Freeman says
How you freeze the leftovers?
The Chunky Chef says
I haven’t tested it, since we never have any leftovers 🙂
Judy Wiseman says
I make this in half steamer foil pans that you buy at Sams. I freeze the rice in 32 oz plastic deli type containers. (cheap on Amazon). To reheat, I thaw (or run hot water over it) enough to dump into a casserole dish with a lid, sprinkle with about 1/4 cup water and microwave on thaw until I can separate, then heat until hot on medium. I do add a little more water, if needed, if it seems to dry. It tastes just as it does when it comes out of the oven. I make a Mexican rice and do the same thing. Better for DH than the packages of rice mixes.
Misty Thompson says
I spilt some of the juice, how wll it be? I also used extra long grain rice.
The Chunky Chef says
Depends on how much was spilled… but this recipe is pretty forgiving.
Natalie Hill says
I add yellow squash to mine and then top with sliced cheese. Cook for a few mins to melt!
Shelia says
Can this rice be cooked in a instant pot or rice cooker
The Chunky Chef says
I haven’t tested the recipe other than as written, but you may want to peruse the comments, as other readers may have tried it.
Wanda says
i got this recipe from a lady at work. She was warming up leftovers in the microwave and it smelled so yummy I asked for her recipe. Her recipe included a small can of sliced mushrooms untrained. It is now a family favorite and we love mushrooms so make it that way.
Rena says
Would this be a good side dish to serve with chicken Marsala? Would you change it from beef broth to chicken broth?
The Chunky Chef says
I think that would go great together! I’d leave it with beef, it doesn’t make it taste “beefy”.
Malissa says
Reasoning for the NOT instant rice? I assume it’s because it will turn to mush. But that is all I have at home and this sounds wonderful!
The Chunky Chef says
Yes, it will be overly mushy if you use instant rice.
Nicole says
I cooked it with instant rice yesterday and it turned out delicious! I cut down the cooking time to 30 minutes instead of the hour.
Deanna says
do you add water ? considering soups are condensed?
The Chunky Chef says
No, you don’t add water for this recipe.
Samantha says
How do you double this recipe? Double each ingredient? I don’t want it to be be too greasy?
The Chunky Chef says
Normally you’d double all the ingredients, but for this particular recipe double everything except the butter and just do about 2/3 cup of butter.
Khrissy says
How long would you bake if doubled in one pan?
The Chunky Chef says
I would bake for 45 minutes covered, and 35 minutes uncovered, and then check it. All ovens cook differently, so I can’t give an exact time, but when the rice is tender and no extra liquid remains it’s finished.
Khrissy says
Thank you! Making it for a lot luck tomorrow
Donna Hewitt says
I used brown rice and didn’t have soup so I substituted with French onion soup mix in a packet and added broth for the liquid and used 7 tbl butter . oh wow yum we loved it