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  • Writer's pictureKindall Crummey

Standout Side Dish: Stick of Butter Rice

The very first time I tried this recipe I was like, "WHOA...this is awesome!" I printed the recipe and saved it so I could always have a quick side dish recipe that I knew would be a hit every single time. It's always a good idea to have these kinds of recipes in your back pocket when you need them in a pinch. Sometimes I just make it because it's what I'm craving. There's nothing better than rice that is cooked tender with lots of flavor, and of all the rice recipes out there, I can't find anything wrong with this one, y'all! It is packed with flavor...did somebody say FLAVOR?!?! Yes! It's beefy, and savory, and so tasty. It's also easy to make. You can throw this side dish together in less than 5 minutes and once you pop it into the oven, you can forget about it because the oven is doing all the hard work here. And did I mention that there's no need to cook the rice beforehand? Uncooked rice, soup, beef broth, and butter...and THAT'S IT! Stick of butter rice is my go-to rice recipe when I'm looking for a southern side dish that'll leave people saying, "That's good, y'all!"



Stick of Butter Rice


Prep Time: 5 Minutes
Cook Time: 1 Hour

What You'll Need:

  • 1 cup of rice, uncooked (Don't use the Minute Rice!)

  • 1 can of French onion soup, 10 oz

  • 1 can of beef broth, 10 oz

  • 1 stick of butter, salted

What to do:

Preheat your oven to 400 degrees.

Add the rice to an 8x8 baking dish.



Pour over the soup and the broth.

Stir with a fork to combine.



Next, cut up one stick of butter into small pieces and lay them on top of the soup and rice. Do not stir.

Cover and bake for 30 minutes covered and 30 minutes uncovered.



Remove from the oven and fluff with a fork.

Enjoy!


Here are a few other ideas for you...


Like mushrooms? Add some canned or fresh mushrooms to this rice for a little added flavor.


Want a bit more nutritional value? Use brown rice!


Want more onion? Add some finely chopped sauteed onion to the rice before cooking it.


What else would you add? Let me know in the comments below!

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