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.
Kirsten says
Can the beef broth be substituted with beef consommé?
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how that would work out, but I think it would be okay. If you try it, I’d love to know how it turns out!
KB says
Kirsten I have did that but replaced the water with beef broth in the onion soup mix and it worked perfectly.
Linda Rosselli says
I’ve made this rice dish before. I used one cup of rice, one can of beef consomme, 1 chopped onion and one stick of butter. Bake covered at 350 for 30 minutes. Uncover and stir. Cover and cook another 30 minutes. This recipe was given to me in 1977 so it’s been around for a while.
Kelly says
I make this all the time and often when I take it out at the 30 min mark to remove the foil, I’ll add thin sliced chicken breasts on top and cook it all together. Easy peasy dinner
Carolyn says
Have you tried to make this in an instant pot. I love this recipe. I add cubed steak meat and make it a meal.
Amanda says
I’ve not tested it in my Instant Pot, but I think it would work really well, I’m just not sure if any changes would need to be made. Love the idea of adding pieces of steak!
Fran Robertson says
Can I put this in the crockpot????
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Ryan says
If tripling would the cook time be the same or would it be a little longer?
The Chunky Chef says
I’ve not tripled this recipe, so I honestly can’t say for certain. I would think it’d be a bit longer.
Debra Abrams says
Hi Ryan! You can absolutely triple the recipe! When I double it I just double everything but the butter and use a 13×9 inch pan. When I triple it I triple everything but use 1.5 sticks of butter and use an 11×14. Comes out great everytime.
Debra says
Love this recipe, been making it for years! But your recipe plug in doesn’t work. It says 2 cups of rice but still just 2 can of soup and one can of broth. You can’t cook twice as much rice in half the liquid. Just an FYI
The Chunky Chef says
Thanks for the heads up! It should be fixed now 🙂
Susan says
I’ve made this for decades and it’s heaven!
Happy New Year!
April says
I have made this repeatedly this past year and every time it is such a big winner! It’s so delicious and addictive that we just can’t stop eating it. Sometimes I cut up sausage to cook in the rice too and just hold back on half the butter. Makes a fabulous meal-in-one dish. Thank you so much for sharing this recipe!!!
KB says
I add in cooked ground beef with sautéed onions and mushrooms and top with Swiss cheese. My son refers to it as French onion soup rice and it’s always something he requests regularly. If it’s a hit with a picky middle schooler it’s got to be good
Pamela Keller says
Used long grain brown rice and after three hours still not done expected longer cook time but this is ridiculous
The Chunky Chef says
That’s why I don’t use long grain brown rice in this recipe, it takes some more adjustments to make work, and takes quite a while. For best results, I always recommend following the recipe the first time you try it.
chelsea bratcher says
For my comment below I meant to add I double the recipe using the amount of vegetables and cheese stated. So if you’re doing standard recipe do half what I said in less you want more.I do measure liquids very carefully. The soup cans are 10 1/2 ounces but it calls for 10 ounce but I use the 10 1/2 ounce Campbell brand . Then I measure the beef broth by ounces as called for bc we only have 14.5 ounce cans here . So I just use standard measure cup to measure out exact amount of beef broth . I find this is where most people go wrong by adding either too much or not enough liquid.
chelsea bratcher says
For those who want to use jasmine rice or combination of jasmine and long grain rice these taste excellent! I make this recipe starting with yours but only half stick butter. Then add a whole small box of either baby Bella mushrooms sautéed lightly, a small vidalia onion sautéed lightly 1/2 package of Colby Monterey Jack cheddar in the middle. I put in in a deep and narrow circular glass dish 8 or 9 inch to bake. Stir a couple time during the first 30 minutes bake then during last 10 minutes add last 4 ounces cheese on top! Keeps the rice cooking evenly by stirring. Great vegetarian option by adding more vegetables!
Maggie says
How would you recommend reheating this? I am making for a potluck the night before and will have to reheat the day of for serving!
The Chunky Chef says
I’ve never done it myself, since my kids gobble it up lol. But I would add a small splash of water and bake at 300°F for about 20 minutes, or until the rice is heated through.
Carmen E Easton says
I make this all the time. Reheats perfectly in the microwave. Just cover it with a microwave cover or a damp paper towel and reheat to desired temp.
Amy Jo McCord says
This is awesome! Absolutely delicious side dish. I have a question, if you can help. What kind of adjustments would I need to make if I’m using a rice/wild rice blend? I’d love to make this as a Thanksgiving side dish to serve with Roasted Cornish Hens. Thanks!
Kevin Ryan says
Ya know …………… Add some red beans after you take the foil off might really rock also.
Janice says
We call this Dirty Rice-but I do add a small can of mushrooms!! Great with anything cooked on the grill!
Christine says
So super yummy!
Karen says
I added the mushrooms and it was even more delicious!!!
Patti Newkirk says
Made this for the first time today. Oh my stars! It is oh so delicious! It’s so addictive that it will be difficult for me to share with anyone! Thanks for such an incredible recipe!
Dani says
This is my favorite rice recipe! I make mine on the stove top though. I use I cup of rice, 1 can French onion, 1 can beef consume and 1 can each of mushrooms and water chestnuts (neither of them drained). The water chestnuts are AMAZING and give it such a nice crunch that I just love! As soon as it comes to a boil, I turn the heat down to like 1 1/2 or so and leave it there covered for about 25 minutes and it’s perfect!!! I’ve never tried adding butter, so I’m definitely gonna give that a go next time I make it. Maybe I’ll try the oven once too, but I like that it’s done in less than a half hour on the stove and it’s just as easy cuz it comes to a boil pretty darn quick. If y’all like and have never tried the water chestnuts, I promise they add something amazing to it 🙂
Molly Little says
Help! I’ve made this a few times and it doesn’t seem to work. The rice gets burnt around the edges/bottom and doesn’t seem to fully cook… what am I doing wrong?!
The Chunky Chef says
Oh no, how frustrating! Are you using the rice called for in the recipe? Several readers have tried substituting brown rice and it needs more adjustments to make that work. Other than that, the only thing I could think of is that your oven may run a little hotter than mine. I’d try reducing the temperature to 400 F degrees and baking it covered for 40 minutes, then uncovered for 30 minutes or so and see if that helps.
Kevin Ryan says
Are you putting near the bottom of oven? That will make a difference …