This is the easiest and best tasting side dish ever. It goes really well with roast, pork chops, or a rotisserie chicken. I have taken this recipe to tons of parties for over 7 years and everyone loves it!!!

Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.

  • Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

Nutrition Facts

287 calories; protein 4.4g 9% DV; carbohydrates 30.4g 10% DV; fat 16.5g 25% DV; cholesterol 42.6mg 14% DV; sodium 699.7mg 28% DV. Full Nutrition

Reviews (226)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2007
I make this a lot. The only change I make is instead of the onion soup I use a pack of Lipton's Onion soup mix. (I add one can of water) Delish! Read More
(120)

Most helpful critical review

Rating: 3 stars
03/01/2011
The rice was fairly flavorful. I'm only giving it 3 stars because it tasted a lot like pre-made onion soup and it was pretty boring. Not surprising, but next time I'll make it with just beef broth and add caramelized onions and sauteed mushrooms. I'll try making it in a rice cooker and report back. Read More
(5)
287 Ratings
  • 5 star values: 165
  • 4 star values: 76
  • 3 star values: 31
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
09/19/2007
I make this a lot. The only change I make is instead of the onion soup I use a pack of Lipton's Onion soup mix. (I add one can of water) Delish! Read More
(120)
Rating: 5 stars
05/01/2008
BRAVO!!! So simple to make and with such delicious results! I love it... mix it all in a pan and forget about it. It sounded too simple to be good, but I was wrong to think that. I used 1 can of Campbell's French Onion Soup and 1 can of low sodium beef broth. (There's plenty of sodium already from the Campbell's soup!) When I took the foil off for the last 30 minutes of baking, I added a cup of frozen peas and some chopped scallions. It was perfect. Not too watery and not sticky; just the exact right texture. This was WAY easier than my other fried rice recipes, and just as tasty! I will be making this one again for sure! Read More
(47)
Rating: 5 stars
08/27/2007
I got so many compliments on and requests for this recipe! I used half the amount of butter called for low sodium broth added some sauteed mushrooms and used half brown rice. Also when it was time to remove the foil I stirred everything again. It was delicious - thanks! Read More
(46)
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Rating: 4 stars
07/24/2003
The first time I prepared this dish I found the taste to be a little flat. So the next time I made it I replaced the can of beef broth with a can of beef consome and added a small can of mushrooms and a finely chopped onion. It turned out much better.. enjoy. Read More
(20)
Rating: 4 stars
08/29/2007
Really great rice recipe. I used Onion soup mix and added 1 cup of water instead of using the can of condensed French Onion Soup because I didn't have any. I also added mushrooms like others suggested. Yummy and really easy. Read More
(16)
Rating: 4 stars
02/17/2008
Delicious even without changing a thing! This is an easy side dish that can really dress up a "plain meat" meal. Be sure to cover it tightly and for the full 30 minutes (or more) or you could get crunchy rice (which happened to me the first time I made it). Read More
(14)
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Rating: 5 stars
11/22/2008
So my hubby and I liked this rice a lot. "This is what I'm talking about" he said when he tasted it. He likes the boxed rice and I won't buy them 'cause they're expensive. I ended up changing the recipe quite a bit simply because I found it last minute and had to go with what was available. I used a 14.5 oz can regular strength beef broth, 3/4 c. water, a package of dry onion soup mix, 2 T butter. I added an extra 1/2 c. rice just based on personal preference-the amount of liquid in the original recipe seemed like a lot. I had to cook it on the stove as the oven was in use. Boiled the liquids, soup, and butter, added the rice and turned to medium-low for 15 minutes, then turned off the heat and let it rest for another 15 minutes. I make all my white rice this way and it turns out great each time. I don't usually change recipes like that right off the bat, but I had to this time. Thanks for the recipe! Read More
(14)
Rating: 4 stars
02/12/2004
This is one of the best recipes I've ever made. I followed the instructions completely except I only put it in for fifty minutes. Even then it was REALLY burnt on top and the sides. I think 35-40 minutes is more than enough. Read More
(12)
Rating: 4 stars
04/01/2014
Made this rice for dinner we liked the flavor. I used one package of Lipton's dry Onion Soup one can of Campbell's Beef Consume one can of water and one cup of dry white long grain rice. I used the full 1/2 cup of butter but it ended up being much too oily for us. I will try using only 2 tablespoons of butter next time. I will also follow another reviewer's idea & add a cup of peas next time maybe some fresh mushrooms & some green onions chopped up & sprinkled on top. Maybe a bit of garlic powder too. Read More
(11)
Rating: 3 stars
03/01/2011
The rice was fairly flavorful. I'm only giving it 3 stars because it tasted a lot like pre-made onion soup and it was pretty boring. Not surprising, but next time I'll make it with just beef broth and add caramelized onions and sauteed mushrooms. I'll try making it in a rice cooker and report back. Read More
(5)