“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!!!” - by Melissa Davidson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- 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
Amount Per Serving (6 total)
- Calories
- 287 cal
- 14%
- Fat
- 16.5 g
- 25%
- Carbs
- 30.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (186)
Rate This Recipe
"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! ..." See more"
stylistmama
"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..." See more to remove the foil, I stirred everything again. It was delicious - thanks!"
Renee Ridgeway
"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 Campb..." See moreell'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!"
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