I’m about to share with you my favorite side dish of all time. Just thinking about this rice makes my mouth water. It is beyond simple but it tastes AMAZING. It might have to do with the butter ratio. But that’s beside the point. I’m not sure what the name of it really is – it should be called brown rice. But regular “brown rice” is healthy and kind of crunchy. This most definitely is neither of those. So I took it upon myself to name it “Stick of Butter Rice” because (you guessed it), it has a stick of butter in it. Yes I realize might be ridiculous to post this recipe the day after I posted a food journal. But that’s just the way it goes….
So this is what it looks like when you are ready to put it into the oven. Kind of scary. BUT it will turn out. Just trust me on this. I wanted to show you so that you wouldn’t freak out when you made it.
- 1 c. uncooked white rice (NOT instant)
- 1 (10 oz) can of Condensed French Onion Soup
- 1 (10 oz) can of Beef Broth
- ½ c. of butter, sliced
- Preheat oven to 425 degrees.
- In a 9x9 inch 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 cover and bake 30 minutes more.
Optional: small can of drained mushrooms can be added as well.
I made this to go with Beef Enchiladas but it’s more traditional with a roast, chicken, etc. Josh was finishing up his last final for his first semester of law school and I wanted to make him something nice to power him up.