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.
Carol says
This was the first recipe of The Chunky Chef which I downloaded. idk, say a year ago. So simple and delicious. You had me at “Stick of Butter” and you’ve had me ever since! I have yet to be disappointed by any of your recipes. Chili, Cincinnatti Chili. Many of your instant pot recipes. Barbacoa. Pot Roast. Trying out the Roasted Garlic Fetucinne today. My husband recently retired, and is recovering from major back surgery.
We are empty nesters. I am enjoying cooking something new, comfort food with your recipes. Good job Sweetie! Keep it up!
Andrea Mathison says
If I double recipe how long do I cook it
The Chunky Chef says
I would do the same baking time and just test it to see if the rice is tender 🙂
Peg says
Easy and delicious! One of my favorites.
Jamie says
Amazing
Debbie says
Is the temp and time the same if using convection oven?
The Chunky Chef says
Unfortunately I don’t have a convection oven, so I can’t speak to that with any certainty. If you do some experimenting, I’d love to know how it turns out 🙂
Laura says
I’d like to add a couple of chicken breasts, thoughts on that?
The Chunky Chef says
While I’m sure it could be done, I haven’t done any testing, so I can’t say for certain how well it would work and at what point in the recipe to add them.
Jen R says
I’ve never used condensed beef broth before but would really like to try this recipe. Is condensed beef broth thick like other condensed soups? Is there a difference between beef broth and beef consummé? I notice you don’t add water at all. The condensed beef broth and French onion soup are enough liquid?
The Chunky Chef says
Beef consumme is a bit more rich, but the condensed broth is pretty similar to that. Nope, there’s no need to add any water, as written is perfect.
Tammy Gretta says
Does this have a lot of salt content?
The Chunky Chef says
Most likely, but I don’t calculate full nutritional info for my recipes.
Candy Thompson says
I bake rice all the time so was concerned about cooking it so long at such a high temp, but it came out perfect. The butter is the key. I really enjoyed this and it was so easy to make. It will be offered often at my dinner table. Thank you!
Kathleen Miller says
I have been making this for years. It’s super simple and you can dress it up with canned or fresh mushrooms. Can also add in stew beef to make it more of a main dish vs a side dish.
Barbara says
can i make this with Jasmine rice?
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 do some experimenting, I’d love to know how it turns out!
Vicki Vicknair says
I put the same ingredients in a rice cooker and it comes out great!
Mary says
How long do you cook it for in the rice cooker.
Niki says
If I want to make a double batch would it change cooking time? We love it so much one isn’t enough
The Chunky Chef says
It might take a little bit longer, but I wouldn’t think it would be altered too much 🙂
Jan barcelo says
This Is the best rice I have ever made and so easy too . I have also added spam diced and fried and its great. I am going to cook sausage and add to this . Its just a great recipe . Thank you for sharing.
Charles S. says
My grandmother used to make this. We always called it brown rice. I still do because it makes it sound healthy! I saute pork chops to brown them and put them on top. It’s a great addition! I always have to double this recipe because it is so good, and I love having leftovers! This is also good to make in a cast iron Dutch oven: it makes the rice crispier on the outsides. To me, that’s the best part–kind of like concon/pegao.
Jamie says
I’m making this right now for the first time. I only had salted butter. Now I’m worried it’s going to be really salty
Scarlett says
Looks so good. Can I use salted butter? Also if I’m baking something else at 375 degrees, how long should I cook the rice dish? Thanks so much
The Chunky Chef says
I don’t recommend using salted butter since the broth and soup are pretty salty already. And I haven’t tested baking this rice dish at any other temperature than stated, so I can’t say for certain how long it should cook.
Colleen says
MAKE IT! It is delicious as written
Cheryl Montanari says
How many does this serve
The Chunky Chef says
As listed, this serves 6-8. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
April says
This has been my favorite rice dish for a while, but now I’m doing Keto and I miss it so much. Do you think there is any way to use cauliflower rice? Maybe with not so much liquid? Any suggestions?
The Chunky Chef says
Unfortunately, since riced cauliflower cooks so quickly, I don’t think baking it would yield a very good result.
Winniebear says
Question…I have a box of wild rice I need to use up. If I discard the seasoning packet, can I use wild rice instead of white?
The Chunky Chef says
I haven’t tested this recipe using anything other than the rice specified, so I can’t say for certain if wild rice would work, or whether any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂