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Growing up, rice was a staple for me. My grandpa wasn’t a potato man. He always wanted a bowl of white rice with his dinner, which instilled a love of rice in my mom that carried on to me. As long as I’ve been eating and cooking rice, I’ve never baked a rice side dish. I don’t know if it’s first-time luck or not, but this was the best rice recipe I’ve made in years.
This golden onion butter
baked rice recipe has only four ingredients and takes about five minutes (if that) to prep for the oven. While the rice bakes, you have time to make the main dish. Here are the simple four ingredients you need to make this rice tonight: long-grain white rice, a can of beef broth, a can of french onion soup and butter. The ingredients are layered in a square baking dish and it takes about 50 minutes for rice perfection to emerge from the oven.
Mushrooms would be a delicious addition to this baked rice recipe. Check out the health benefits of mushrooms.
Yes, I was a little shocked at how much butter is in this savory
side dish. A whole stick? I had originally thought of cutting that in half, but decided to go for it. The perfectly cooked rice soaks up the broth, soup and butter and becomes a grain side dish standout.
Serve this shortcut recipe for dinner with chicken, beef, lamb, pork or your favorite protein.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8
Ingredients
Here’s how to make it:
Spread the rice into a square baking dish.
Pour the can of beef broth over the rice. (You can sprinkle with additional chopped onion, if desired.
Pour the can of french onion soup over the top. (To make this recipe gluten-free, be sure to use gluten-free french onion soup. The rice really doesn’t need any extra salt. I did add black pepper.)
Cover with the butter slices. Sprinkle with black pepper, if desired. Cover the pan with aluminum foil and bake in a preheated 425-degree F oven for 25 minutes.
Uncover the pan and continue baking for 25 more minutes. (When you take the aluminum foil off after 25 minutes, you’re going to think this recipe won’t work. The rice looks very soupy with too much liquid. However, uncovered for 25 more minutes and it turns into perfectly cooked rice. Ovens do vary, so keep an eye on it.)
Remove from the oven and let it sit a few minutes before serving.
Store any leftover rice in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Dining and Cooking