Description
A comforting, buttery rice dish infused with the deep, savory flavors of French onion soup, baked to tender perfection with minimal effort.
Ingredients
- 1 cup long-grain white rice
- 10–14 oz can beef broth (or low-sodium option)
- 10–11 oz can condensed French onion soup (or low-sodium)
- ½ cup (1 stick) cold unsalted butter, sliced into pats
- Optional garnish: fresh parsley or grated Parmesan
Instructions
- Preheat oven to 425 °F (220 °C).
- Spread uncooked rice in an even layer in an 8×8 inch baking dish.
- Pour in beef broth and French onion soup over the rice. Stir gently to combine.
- Dot the top with cold butter slices.
- Cover tightly with aluminum foil.
- Bake for 25–30 minutes, then remove foil and bake an additional 25–30 minutes until rice is tender and top is lightly browned.
- Remove from oven, sprinkle with parsley or Parmesan if desired, and fluff before serving.
Notes
- Use low-sodium options to reduce overall salt content.
- For a cheesy twist, top with grated Gruyère or Parmesan in the last 10 minutes of baking.
- To make it a complete meal, add cooked chicken or ground meat.
- Brown rice requires extra broth and baking time.
- Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
