Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
425 calories; protein 8.8g; carbohydrates 66.2g; fat 13.5g; cholesterol 33.4mg; sodium 1091mg. Full Nutrition
Most helpful positive review
Wow, so easy and YUMMY! Like another reviewer I didn't have the soup, so I used Lipton onion soup mix and a cup of hot water. Plus I didn't add the basil, as it didn't seem to fit with the other ingredients. Regardless this was fantastic!!! EDITED TO ADD - I've done this with brown rice too and it needed to bake for 75 minutes, perfect! Read More
Helpful
(177) Most helpful critical review
I made this last night for company and while the flavor was good it didn't ever finish cooking. I followed the advice of other reviewers and subbed brown rice for white rice. Instead of beef broth I used beef consomme and I added a small can (drained) of sliced mushrooms. I also added approximately 1 tsp. of herbes de provece (instead of 1 tbsp. of basil) to go with the chicken I made using that herb mixture. I baked it covered at 350 for 1 hour as the recipe said and it never finished cooking. There was still tons of liquid and the rice was still totally hard. I then popped it in the microwave for about 8 minutes uncovered and it was getting there but never quite finished cooking. At that point I really needed to serve dinner so I did and man was I embarassed about the rice! While the flavor really was good (quite rich and tasty) the rice was HARD and uncooked. I might try using white rice and just bake it longer next time but I might just try another recipe. There are plenty on here that sound similar and will probaby be better (at least I hope!). Read More
Helpful
(43) Reviews: Most Helpful
Wow, so easy and YUMMY! Like another reviewer I didn't have the soup, so I used Lipton onion soup mix and a cup of hot water. Plus I didn't add the basil, as it didn't seem to fit with the other ingredients. Regardless this was fantastic!!! EDITED TO ADD - I've done this with brown rice too and it needed to bake for 75 minutes, perfect! Read More
Helpful
(177) I didn't have white rice so I used instant brown rice and it turned out incredible!!! I have never been a fan of rice but my husband is. I can't thank you enough Monica! This is one of those dishes that makes people think you slaved in the kitchen but it's SO simple. Read More
Helpful
(93) Simple delicious rice. Too much basil! I cut it back to 1 tsp and its perfect. I also cut the butter in half. Christine Read More
Helpful
(80) Advertisement
I made this last night for company and while the flavor was good it didn't ever finish cooking. I followed the advice of other reviewers and subbed brown rice for white rice. Instead of beef broth I used beef consomme and I added a small can (drained) of sliced mushrooms. I also added approximately 1 tsp. of herbes de provece (instead of 1 tbsp. of basil) to go with the chicken I made using that herb mixture. I baked it covered at 350 for 1 hour as the recipe said and it never finished cooking. There was still tons of liquid and the rice was still totally hard. I then popped it in the microwave for about 8 minutes uncovered and it was getting there but never quite finished cooking. At that point I really needed to serve dinner so I did and man was I embarassed about the rice! While the flavor really was good (quite rich and tasty) the rice was HARD and uncooked. I might try using white rice and just bake it longer next time but I might just try another recipe. There are plenty on here that sound similar and will probaby be better (at least I hope!). Read More
Helpful
(43) I've been making this for years minus the basil and Worcestershire sauce. It comes out perfect every time. It's ideal to take for potluck when you don't want to spend a lot of time in the kitchen as it only uses one dish. Read More
Helpful
(41) 
Very good recipe! I didn't have any french onion soup on hand so I used Lipton Onion Soup mix with a cup of hot water. I'll be sure to make it again using the french onion soup but until then my husband and I have some very tasty leftover brown rice to enjoy! Read More
Helpful
(33) Advertisement
I made this recipe with brown rice instead of white and it was fantastic. My husband and my 13 year old daughter both went back for seconds. Read More
Helpful
(28) 
I used brown rice because of diet restrictions. Brown rice always cooks longer. For 1 cup of brown its an hour. So with 1 1/2 cups of the brown rice I would count on 1 hour and 30 minutes. Loved the recipe. Read More
Helpful
(22) 
