This is a super easy recipe and a great side dish especially with grilled steak. Plain rice can tend to taste dry, but this baked rice is buttery and beefy. Traditionally it is made with one can of beef consommé and one can of cream of mushroom soup. But I like it better with two cans of beef consommé and fresh onions and mushrooms. It is also wonderful as leftovers that you can reheat covered in either the microwave or oven.
Preheat oven to 350 degrees F. Use either a 9 inch by 12 inch rectangular or 10-inch round baking dish. Place the butter in the baking dish and place it in the oven.
When the butter has melted, remove it from the oven. Add the onions and mushrooms along with some salt and pepper. Stir and place in the oven for 5 minutes.
Add the rice and the Consommé. Stir and place back in the oven covered with foil for 40 minutes.
Serve right away or keep warm in the oven.
Serves 6-8 as a side dish.
Ingredients
Directions
Preheat oven to 350 degrees F. Use either a 9 inch by 12 inch rectangular or 10-inch round baking dish. Place the butter in the baking dish and place it in the oven.
When the butter has melted, remove it from the oven. Add the onions and mushrooms along with some salt and pepper. Stir and place in the oven for 5 minutes.
Add the rice and the Consommé. Stir and place back in the oven covered with foil for 40 minutes.
Serve right away or keep warm in the oven.
Serves 6-8 as a side dish.