107 Ratings
  • 5 star values: 69
  • 4 star values: 29
  • 3 star values: 8
  • 1 star values: 1

This is an easy rice recipe that anyone can make. There is no measuring and no mixing. Simply throw all the ingredients together, cook, and enjoy.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Put the rice in a medium oven-proof bowl. Pour in the beef broth and French onion soup. Empty the can of mushrooms into the bowl, and place the stick of butter in without stirring. Cover the bowl with foil, a lid or oven-proof plate.

  • Bake for 1 hour in the preheated oven. Remove the bowl from the oven and stir. Let stand for a few minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

437 calories; 24.8 g total fat; 64 mg cholesterol; 1170 mg sodium. 47 g carbohydrates; 7.1 g protein; Full Nutrition


Reviews (93)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/26/2006
I've made this several times...not many recipes leave me wanting more but this one is wonderful! However I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves a greasy taste. I also use Campbell's Beef Broth/Double Strength to give it a rich flavor. By draining the canned mushrooms they absorb more of the beefy flavor from the broth and onion soups. By the way use the soups full strength from the can; do not add water. Thanks for the recipe; I'm making a double recipe now to take to a church potluck tomorrow. When it finishes baking I'll refrigerate it overnight then put it in my crockpot at church in the morning and let it heat in the kitchen until it's time to eat.
(39)

Most helpful critical review

Rating: 1 stars
09/27/2008
Awful. Did not like.
(2)
107 Ratings
  • 5 star values: 69
  • 4 star values: 29
  • 3 star values: 8
  • 1 star values: 1
Rating: 5 stars
11/26/2006
I've made this several times...not many recipes leave me wanting more but this one is wonderful! However I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves a greasy taste. I also use Campbell's Beef Broth/Double Strength to give it a rich flavor. By draining the canned mushrooms they absorb more of the beefy flavor from the broth and onion soups. By the way use the soups full strength from the can; do not add water. Thanks for the recipe; I'm making a double recipe now to take to a church potluck tomorrow. When it finishes baking I'll refrigerate it overnight then put it in my crockpot at church in the morning and let it heat in the kitchen until it's time to eat.
(39)
Rating: 5 stars
04/02/2007
This rice side dish was EXCELLENT. I did use chicken broth and real mushrooms instead and it turned out great.
(20)
Rating: 5 stars
09/11/2003
Tasty & easy. I only used 1/4 cup of butter. I cubed the butter & scattered it on top of the rice mixture before baking.
(17)
Rating: 5 stars
03/21/2007
This recipe is great. I have found that using chicken broth instead of the beef broth also works very well especially when serving this with chicken or pork dishes.
(15)
Rating: 5 stars
07/08/2006
I make this a lot and it's very good. However my husband doesn't like mushrooms so I sometimes substitute fresh green bell pepper and it tastes delicious this way also.
(11)
Rating: 4 stars
08/24/2004
Good but needs some tweaking. It was too much butter for us! Next time I will use 1/4 cup. Also with both french onion soup and beef broth it was very salty. Next time I'll use low sodium boullion or dilute a bit with water to cut the salt. Otherwise extremely easy and very good!
(10)
Rating: 5 stars
04/04/2006
This recipe has awesome flavor. I used low sodium beef broth to cut down on salt. Also I think canned mushrooms are gross so I sauteed a mixture of button crimini and portobello mushrooms and added those instead. Since I use brown rice and a gas stove i just did on the stove top instead of the oven-- since brown rice takes so much longer. I am still working to perfect the texture/consistency of the rice but the yummy flavor is worth the effort.
(8)
Rating: 5 stars
02/26/2013
I have been making this recipe for a couple of years now (I thought I had a review already)...with a few changes...1/2 cup butter just seems ridiculous... I put in maybe 2 tbs it really doesn't need all that much. Instead of mushrooms about the last 15 mins or so I mix in a bag (or however much you like) of frozen (thawed) mixed vegetables (usually a mix of corn green beans carrots peas).
(6)
Rating: 4 stars
09/06/2008
This was really good...but make sure you like the flavor of onions.
(5)