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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 8 servings |
||
| Calories 160 | ||
| Calories from Fat 57 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 459mg | 19% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 22.1g | 7% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.0g | ||
| Protein 3.6g | 7% | |
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It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.
SERVES 8 -10
Ingredients
- 1 cup rice, uncooked
- 1 (10 1/2 ounce) can beef consomme soup
- 1 (10 1/2 ounce) can French onion soup
- 1 (8 ounce) can sliced water chestnuts (optional)
- 1/4 cup butter
Directions
1
Preheat oven to 350 degrees.2
Place rice, uncooked, in a baking dish.3
Pour in soups, add water chestnuts.4
Cut butter into chunks and drop onto soups.5
Bake uncovered for 45 minutes or until it is bubbling and top has browned.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: jadelabyrinth
On May 9, 2007
My husband and I did not care for this rice. We like everything that went into it, just didn't like how it tasted together I guess. We froze the leftovers (hate to be wasteful) and ended up using some in a casserole. It did freeze very well and the casserole was great, so I'm not sure why we didn't enjoy this, sorry!
From: Parrot Head Mama
On Jun 28, 2006
This was GREAT! I made according to the recipe, with the exception of slicing up a few fresh mushrooms and adding them. SUPER yummy. Will be making again. Thanks for posting!
From: Ms Ladybug
On Dec 2, 2005
My mother made something similar to this when I was growing up, but with instant rice and mushrooms. This version with the water chestnuts for crunch is incredible. We have fixed it several times as a side dish, and once with some bite-sized leftover roast mixed in the casserole dish for a one dish meal. This is fast becoming a favorite sidedish in our house. Thank you for sharing!!
From: * Pamela *
On Jan 27, 2006
Easy and delicious! I used homemade onion soup mix mixed with water to make the french onion soup that was called for. This baked up perfectly in exactly 45 minutes. It was a perfect side dish for Asian Pork Steaks Asian Pork Steaks (Marinade). Thanks 
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