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Rice-so-Nice

Rice-so-Nice

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Ralph Harrison

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 1 hour in the preheated oven. Remove the bowl from the oven and stir. Let stand for a few minutes before serving.
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Reviews

Johanna WISHES she were a
38
11/25/2006

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.

ackerman5mn
20
4/2/2007

This rice side dish was EXCELLENT. I did use chicken broth, and real mushrooms instead and it turned out great.

CINDY3539
17
9/11/2003

Tasty & easy. I only used 1/4 cup of butter. I cubed the butter & scattered it on top of the rice mixture before baking.