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.
Miriam says
I made this tonight with Jasmine rice, 1/2 a stick of butter and a can of mushrooms at 400 degrees and didn’t cover it. Cooked for 30 minutes and stirred it. Baked another 20 and it was done. A bit too salty for me so will use unsalted broth next time. But otherwise it was great!!!
kim says
I have made a very similar version of this rice since college (40 years ago!). About 20 years ago, I reduced the butter to 4 tablespoons (1/2 stick), and I promise it’s just as good. Also, I have never baked it with a cover. Never. Without a lid, you get an almost crunchy (but not too crunchy) top layer which is kinda like reverse Persian rice. Without the lid is the original recipe I was given all those years ago. I have used onions and/or fresh sauteed (or canned, in a pinch) mushrooms. Have never sliced the butter, just toss the stick or half-stick in (it melts quickly). I turn the oven on 350 and put the rice in (I don’t preheat). I have made it 100’s of times this way and it’s always perfect. Also, you do not need French Onion soup if you don’t have it. I usually use a can of consomme and can of condensed beef broth. I came here to see if anyone had made it with brown rice, and if so, how long did it take to cook? That’s all I have right now, and I can’t remember. Because I’m getting old, lol
Robyn says
Amazing!!
I only had canned beef consommé so I used that and then sprinkled on a hew handfuls of those fried onions that you use in green bean casserole. Outstanding. My family devoured it. 6 servings? Hardly!!! My family of 4 finished it in one meal and they were scraping the sides with some French bread. They are savages, though, so please don’t just my parenting by their heathen ways.
Listen. This tastes like you really did something. Like you took some time instead of just throwing some stuff in a pan and baked it. Next time I’m gonna double it. It’s that good, y’all.
BARBARA MIMS says
if doubling this baked consomme rice:: using 2 cups dry rice, how many cans of consomme and french onion? Please comment.
The Chunky Chef says
You’ll want to double all the ingredients, so use 2 cans each of the consume and french onion.
Sara says
LOVE this recipe!! I use it at least once a month for a quick put together side. I have used it as a guideline to create a chicken broccoli rice meal that goes together just as quick that my family also loves thanks for such a Versatile recipe!!!
Thelma Adjidjonu says
Very delicious. Periodt. I’m shook. I was tired of plain rice, fried rice jollof during this quarantine and this was it. I even added tiny chunks of beef in this to make a complete meal. I was afraid it would be risotto like but it turned out really dry and good. TRY IT! 😊
Liz says
I made this TODAY (6/2/2020) with Jasmine rice with Lipton onion soup packet (1 1/2 cup water and used it all), can cream of mushroom soup, jar of sliced mushrooms drained. I just pulled out of the oven. My hubs could smell it outside working in yard and asked what was I making smelled great! I took bite. OMIGOSH!! Amazing!!! So Yes to Jasmine rice!!
LeeAnn Bryant says
I was taught this dish by a friend/coworker however it had a few changes. You browned the rice and one diced onion one the stovetop with the butter. When the rice is toasted to your liking and the onions are not burnt place in casserole dish with 2 cans of drained mushrooms and 2 cans of beef broth. Bake covered as your recipe directs. Browning the rice brings out an extra depth in flavor. My kids have grown into adults loving this recipe and now my grandson loves it.
Nic says
Love this recipe! It’s delicious as is, but I have a black garlic addiction that needs to be satisfied and black garlic plays well with this.
If you want to hop on board the ramen fried rice train, swap this out for the plain white rice (you can also dial back the oil you need in that recipe). Not health conscious friendly, but as a rare treat, it’s worth the calories.
Thanks for the great recipe chef!
Tara Wallace says
I didn’t have French onion soup so I doubled the beef broth and added chopped onions.
That’s how my mom did it back in the day. Hope it turns out good . Fingers Crossed
Logan Derbes says
Do you need to cook/boil the rice before adding it to the baking dish?
The Chunky Chef says
Nope, it cooks as the dish bakes 🙂
Jenn says
I’ve made this so many times. This is one of my favorite recipes my mom made us. I make mine in the rice cooker and use less butter. Goes great with steak and mushrooms.
Grace says
I just made this rice (I’m rice challenged) so I never make it ….this recipe was prefect and delicious I added a can of mushrooms rinsed and dried them before adding.
The next time I make it I will reduce the butter I think a quarter of a stick would still give me the richness.
Thanks for the perfect recipe!
Angie says
The taste was very good, but next time I will butter the pan first. Lost a lot of rice that stuck!
The Chunky Chef says
Oh no! This is such an older recipe, that I just looked an apparently didn’t mention to spray or butter the dish first. I’ve amended the recipe now, but I’m sorry about your lost rice!
Jennie says
Been making this for awhile now – it’s my daughter’s favorite dish ever! We call it brown rice at our house. We are gluten free and the condensed soups contain wheat as does the dry French onion soup mix. I’ve just been using 20 oz of a gluten free beef broth and adding in some minced onions to it. Make it just as directed and it’s always turned out great! Might be an option for those who don’t have access to French onion soup mix.
Jess says
Can I substitute regular beef broth for the condensed beef broth? With the pandemic I’m not able to get the Campbell’s beef broth right now.
The Chunky Chef says
I’ve only made it as written, so I can’t say for certain, but I think that would be fine 🙂
Brenda says
What can I put if French onion soup doesn’t exit where I live. I want to make this but not sure what to use.
The Chunky Chef says
Hmm, I’ve never made this without the can of condensed French onion soup, so I’m just guessing here… but if you can get your hands on a packet of onion soup mix (like this https://amzn.to/2yvawdn ), and put in about 1 1/2 – 2 cups of water. Then use about 1 1/4 of that mixture in place of the 10 oz can of condensed soup. The leftovers of your soup mix will freeze well.
Lisa Isham says
Delicious peroid
Jodi says
My family loves this easy to make rice. The only thing I do differently is I o ly use 1/2 the stick of butter. Still delicious 😋❤
Joyce says
Can you make this with brown rice? Lol but really could you?
The Chunky Chef says
Lol, 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.
Gail Christenson says
I have tried this with brown rice and it didn’t work nearly as well. I usually use brown rice for everything but not this dish. My family ❤️❤️❤️ this rice dish. I do double this for my large family but I don’t double the butter.. 😉
Denise says
My mother used to make this all the time, and we loved it. Great for an oven dinner with a meatloaf….complete oven dinner. You can add baked apples too. This is a tried and try recipe, and thanks for putting it out there again!