Maria's Rice Recipe - Allrecipes.com
Maria's Rice Recipe
  • READY IN ABOUT hrs

Maria's Rice

Recipe by  

"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!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
  3. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2007

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!

 
Most Helpful Critical Review
Mar 01, 2011

The rice was fairly flavorful. I'm only giving it 3 stars because it tasted a lot like pre-made onion soup and it was pretty boring. Not surprising, but next time I'll make it with just beef broth and add caramelized onions and sauteed mushrooms. I'll try making it in a rice cooker and report back.

 
Aug 27, 2007

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!

 
May 01, 2008

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!

 
Jul 24, 2003

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.

 
Aug 29, 2007

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.

 
Feb 17, 2008

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).

 
Feb 12, 2004

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.

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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