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.
Susan says
So Easy, So Good…. Great side dish!!!
Gwem Beaubouef says
I a have 14 1/2 Oz of broth. Do I need to measure out only 10 Oz. Couldn’t find a 10 Oz can.
Amanda says
Yes, otherwise they’ll be too much liquid.
Mimi says
Enough salt to choke a horse. We had to throw it out. How would you cut back on the sodium for people that don’t like that sort of thing?
Amanda says
Use unsalted butter, and make sure you’re using reduced or low sodium versions of the broth and soup.
Casey says
Mimi, they make low sodium broths. I use those, only cause of my blood pressure. And be sure to use unsalted butter. I have used the salted butter but it made it too salty for me, but everyone said it was good.
Marian Taylor says
If I double the recipe how long do I cook it?
Amanda says
I would add about 10 total minutes to the cook time and check the rice grains for tenderness.
Sam P says
Such an amazing dish! Easy too! I make it whenever we have people over for dinner & it has become a requested item.
Paula Ori says
Can this butter soup rice c e be made in crock pot
Amanda 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!
Alesha says
OMG!!!! So amazing!!! Couldn’t stop at one serving!!!
Elizabeth Martin says
Can you put this in a crockpot
Amanda 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!
Ambere M says
I always play around with this recipe using ingredients I have on hand ! For instance this time around I didn’t have the condensed french onion soup, so I mixed a packet of french onion soup mix with a can of cream of mushroom. Still came out delicious and added some extra flavor !
Mona Moser says
So easy. I only use half the butter.
Lisa L Peterson says
OMG! This is so good! It goes great of course with beef, but we live it with pork and chicken too. This makes a perfect base to make chicken stir fry. All around favorite in our house.
Kristin says
Could you use Jasmine Rice
Amanda 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!
Rochelle says
I made this with Jasmine rice
Turned out perfect. I can’t get enough
Scott says
Hi Amanda….if making a double or triple batch, do you need to increase the bake time on this?
Amanda says
I would add a bit of extra time, but there’s no set amount. Try adding 10 minutes to the time, and check the rice for tenderness 🙂
Kathy Kish says
YUMMY!!!! Love having this as a side!!!
Kristy says
I’m making this tonight. I’m adding some hamburger, mushroom, sliced onion and topping with shredded Swiss cheese. It makes it an ultimate casserole. It’s delicious and my family loves “French Onion Soup” rice I just sauté the mushrooms and onions with the hamburger, mix the casserole together while the meat mixture is cooking and once it’s done I add it to the casserole mixture, slice the butter and bake as directed. I added the shredded cheese at the end and pop it back in the oven for an extra 5 minutes or so until the cheese is melted. So good and so easy
Susan says
What a great idea! Will be trying this….
Lisa says
I’ve made this before (and my family loves it!) but this time I made it for a conference dinner for 60 and everyone loved it. I multiplied the recipe by 10 and baked it in two hotel pans. Perfect!
Scott says
Lisa, did you have to increase the bake time on this when making such a large quantity?
Patty says
I made your recipe for Stick of Butter rice today and it was delicious. I like rice but usually do not care for French onion soup, however this combination was very good together with the broth and butter. I will definately make this again!
Gregg says
Can one substitute dry Onion soup mix for the liquid soup?
Amanda 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!
Liz says
This is how I make the recipe. I add extra broth to compensate for the missing liquid. It’s amazing.
Paul says
After 30min we added a chicken breast cut up and seasoned with salt pepper, onion powder and garlic powder.
Kim says
This was great! Has anyone tried a different soup? Hubby liked it but not a huge onion soup fan.
Sally Jo says
My mom made this forever and she used 2 cans of beef consomme and added some garlic powder for flavor.
Mandy says
I’ve made this for years, but without the onion soup. Instead I use 1 cup water and a small can of mushroom. It is so delicious!