"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!!!" — Melissa Davidson
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uncooked white rice
1 (10.5 ounce) can
condensed French onion soup
1 (10.5 ounce) can
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)
Followed the recipe exactly, and it was just ok to our family. Not that seasoned/tasty and I could tell there was alot of butter in it. Ok!
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 to remove the foil, I stirred everything again. It was delicious - thanks!
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 Campbell'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!
Really great rice recipe. I used Onion soup mix and added 1 cup of water instead of using the can of condensed French Onion Soup because I didn't have any. I also added mushrooms like others suggested. Yummy and really easy.
The first time I prepared this dish I found the taste to be a little flat. So, the next time I made it I replaced the can of beef broth with a can of beef consome, and added a small can of mushrooms and a finely chopped onion. It turned out much better.. enjoy.
Delicious, even without changing a thing! This is an easy side dish that can really dress up a "plain meat" meal. Be sure to cover it tightly and for the full 30 minutes (or more) or you could get crunchy rice (which happened to me the first time I made it).
This is one of the best recipes I've ever made. I followed the instructions completely, except I only put it in for fifty minutes. Even then it was REALLY burnt on top and the sides. I think 35-40 minutes is more than enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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