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.
Jen says
I need to triple the recipe for a large group…would you triple all ingredients or cut back on butter and or any of the liquid?
The Chunky Chef says
Hi Jen, I would triple all the ingredients, except maybe only use 2 sticks of butter 🙂
Lindsay says
Made this with quinoa!! Upped the quinoa to about 1 1/4cup, lessened the butter … And cooked at 425 for 30 min covered then another time 15min uncovered and it was perfect and sooo good and you feel a bit healthier with the quinoa
April says
This was amazing! It was so easy to make. I made it in my rice cooker and though it was a little mushy, it tasted fantastic. I could eat the whole thing at once but had to stop myself. I will def make this again, but try it in the oven and compare it with the rice cooker. Thank you so much for sharing.
Laura says
Hi there! So… is it supposed to be stirred in between pull the foil off and finish baking? My top was a little crispy. Once I stirred it, it looked a lot better but still had a little bit of crispy dried out rice.
The Chunky Chef says
Hi Laura! We love the crispy parts, but if you’re not a fan, you can definitely stir when you remove the foil 🙂
Meredith says
I really enjoyed it! I cut the butter to half a stick and it was great. Will make again for sure!
S G says
I laughed when I saw your recipe. This was almost a weekly staple in our house when I was growing up. Our version was called mushroom rice. It is a tad different. 1 C long grain white rice, 1 can Campbell’s beef broth or consomme (which ever was in the cupboard), 1 small can sliced mushrooms, 1 stick (1/2 cup) of margarine or butter (Mom used margarine I use butter, but I find the butter makes it a bit greasier so I tend to use a bit less), and 1 tsp of soy sauce. Drain soup and mushroom liquid into casserole dish. Pour in rice, add soy sauce and stir. Melt butter and saute mushrooms on stove in saute pan until they brown slightly. Add to casserole, stir, cover and cook 1 hr at 350°. Mom always cooked it with bone in chicken breasts with the skin on. The skin would crisp up in the oven and it would be perfect. Served with a green salad and garlic bread. A Shelly staple. I make it today. The rice is delicious. And like another commenter said, makes the house smell great. In fact when my mom passed away I made sure I took her covered Pyrex casserole dish, because for some reason the rice cooked better in that than in my stoneware one.
Gail says
This sounds amazing. I had wondered about throwing some dried cranberries and some slivered almonds during the last half hour of baking. May try this soon.
I’m Karen says
I just found this on Pinterest and can’t wait to try it! The thing I like about a recipe like this is that’s a template that can be customized in multiple ways, depending on what you like. My mind is already thinking of different ways to make it. Thanks!
Maureen says
I would like to try this for our weekly family dinner, but my grandkids don’t like onions. Have you ever tried it with something other than French onion soup?
The Chunky Chef says
Hi Maureen 🙂 My kids can’t stand onion either, but they eat this rice like crazy! I’ve never tried it with anything else, so I can’t say for certain, but I would think other varieties of condensed soups would work 🙂
Shellie says
I tried it with all flavors of soup and it’s so good !
Samantha says
I actually despise onions lol. I love the flavor, but I cannot bite into one, no matter how well cooked. But all the onions float to the top, so I scootch them off and just scoop rice. My kids are just like me! My husband ends up with all the onions lok
Rexine Pitcher says
This sounds soooo delicious! I must try it, and it is so simple. Thank you. (I ran across this recipe on Pinterest)
Anne says
This is an amazing & versatile dish that everyone loves. I’ve made it for many years & it never fails to impress our guests. I usually use beef consommé instead of broth. I do sometimes use a drained can of sliced mushrooms. I made it last week & threw in a handful of sliced almonds. The crunch added a little something special.
Autumn cronin says
I love this recipe! I’m going to try it tonight using salsa and chicken broth! I’ll let you know how it goes!!
Autumn cronin says
It was delicious with the chicken stock and salsa. Cooked it the same way. Perfect
Andrew says
I just made this tonight, and my kids are not even done eating yet, and they’re already threatening me if I don’t make it again “soon”.
Andrea says
I made this tonight but doubled the recipe… except for the butter. I also added pork chops (browned on each side) on top. I covered and cooked at 375 for 50 minutes. I took the cover off and cooked for an additional 15 minutes. Rice was PERFECT and pork chops tender and tasty.
Cathy says
Just made this, it’s delish!
Drew Bogenrief says
This is amazing! To make an even easier and complete meal I have added frozen chicken breast or pork tenderloin with some of the butter on top. It is amazingly delicious and easy.
Lauren says
Same cook time if the recipe doubled
The Chunky Chef says
Hi Lauren 🙂 I would add about 10-15 minutes to the cook time and check it to see if the rice is tender.
The Chunky Chef says
Hi Lauren 🙂 I would add about 10-15 minutes to the cook time and check it to see if the rice is tender.
Tana says
Would this be okay warmed up the next day?
The Chunky Chef says
Hi Tana 🙂 Yes, absolutely!
Danielle says
I made this yesterday for a party at my gym and used brown rice. I doubled the recipe and cooked it in a 9×9 deep foil pan and It took 2 hours to cook but everyone RAVED about it. Even had to give out the recipe a few times. Next time I might switch to low sodium broth as it was a tad too much salt for me but I hardly use much salt anyway in cooking. Definitely making it again and maybe adding a protein and veggies for a complete meal.
Melinda says
Add 1# hamburger to it!!! Yummy
Rose Sweeney says
Did you brown the ground beef & make any other adjustments