Description
A flavorful and comforting French Onion Rice recipe that combines long grain white rice with condensed French onion soup and beef broth, baked to perfection with butter for a rich, savory side dish. This easy one-dish bake is topped with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Rice Mixture
- 1 cup long grain white rice, rinsed
- 1 (10.5 oz) can condensed French onion soup
- 1 (10.5 oz) can beef broth
Other Ingredients
- ¼ cup (½ stick) salted butter, sliced
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the rice mixture.
- Rinse Rice: Rinse the long grain white rice under cold water until the water runs clear to remove excess starch for fluffier rice.
- Combine Ingredients: In an 8×8-inch baking dish, mix the rinsed rice, condensed French onion soup, and beef broth thoroughly to evenly distribute flavors.
- Add Butter: Evenly place sliced butter pieces over the top of the rice mixture to add richness during baking.
- Cover Dish: Tightly cover the baking dish with aluminum foil to trap steam and cook the rice evenly.
- Bake Covered: Bake the covered dish for 30 minutes, allowing the rice to absorb the liquid and begin cooking.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15-20 minutes, until the rice is tender and all liquid has been absorbed.
- Finish and Serve: Fluff the rice gently with a fork, garnish with chopped fresh parsley if desired, and serve hot as a delicious side dish.
Notes
- Make sure to rinse the rice well to prevent it from becoming sticky.
- Use an 8×8-inch baking dish for even cooking; adjust baking time slightly if using a different size.
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian French onion soup.
- Fresh parsley adds a lovely garnish and a hint of freshness.
- Keep the baking dish covered initially to trap steam for perfectly cooked rice.
