Rice-so-Nice Recipe - Allrecipes.com
Rice-so-Nice Recipe


Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
May 04, 2011

OK but not great. May try again with fresh mushrooms and somehow beef up the beef taste.

Apr 02, 2007

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

Sep 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.

Mar 21, 2007

This recipe is great. I have found that using chicken broth instead of the beef broth also works very well, especially when serving this with chicken or pork dishes.

Jul 08, 2006

I make this a lot, and it's very good. However, my husband doesn't like mushrooms so I sometimes substitute fresh green bell pepper, and it tastes delicious this way also.

Aug 24, 2004

Good, but needs some tweaking. It was too much butter for us! Next time I will use 1/4 cup. Also, with both french onion soup and beef broth, it was very salty. Next time I'll use low sodium boullion or dilute a bit with water to cut the salt. Otherwise, extremely easy and very good!

Apr 04, 2006

This recipe has awesome flavor. I used low sodium beef broth to cut down on salt. Also, I think canned mushrooms are gross, so I sauteed a mixture of button, crimini, and portobello mushrooms and added those instead. Since I use brown rice and a gas stove, i just did on the stove top instead of the oven-- since brown rice takes so much longer. I am still working to perfect the texture/consistency of the rice, but the yummy flavor is worth the effort.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 1170 mg
  • 47%

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

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