Savory Brown Rice

Anna Whitehead Recipe

By Anna Whitehead streetchrome

10 Min
40 Min

I have been making this rice for my family for over 25 years. It is a great side with your favorite meat dish, especially chicken. My family insist on it at the holidays, and it is even better the next day. This recipe can be doubled, depending upon how many you are feeding. It pairs well with my Chicken Squares recipe which will be posted on here as well. ENJOY!

pinch tips: How to Use Hand & Stand Mixers


1 can(s)
campbell's beef consomme soup
1 can(s)
campbells french onion soup
1 1/3 c
uncooked long grain white rice(not instant rice)
1 stick
real butter
1 can(s)
soup can of water

Directions Step-By-Step

In a 4 quart casserole dish, place one stick of unmelted butter and place in oven. Preheat oven to 400 degrees, allowing butter to melt. I do not use any no stick spray, the butter is enough to keep from sticking.
Once butter is melted, be careful not to let it burn. Remove dish from oven and pour into dish in this order: Rice, Soups, and 1 Soup Can of Hot Water. DO NOT STIR!!
Place in preheated oven for about 40 minutes, or until all moisture is absorbed and onions will pool in the center of dish. Remove from oven and allow to rest for 10 minutes. Stir and ENJOY!!

About this Recipe

Course/Dish: Rice Sides, Side Casseroles
Other Tag: Quick & Easy
Hashtags: #savory, #rice, #Brown

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1 Comment

Dec 1, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group