Ralph Harrison 0

"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 1 h 5 m {{adjustedServings}} servings 437 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

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  • Prep

  • Cook

  • Ready In

  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 91

  1. 105 Ratings

Johanna WISHES she were a

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.


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


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