Description
This easy rice recipe is a family favorite, and more times than not I double the recipe, which works perfectly. There is never any left at the end of the dinner!
Ingredients
Scale
- 1 cup long grained white rice
- 2 cups water (or no sodium beef broth)
- 1 (1- ounce) packet onion soup mix
- 1 stick butter (1/2 cup), sliced into 12 “pats”
Instructions
- Preheat the oven to 400°F. Coat an 8 x 8- inch (or 11 x 7- inch) baking pan with nonstick spray.
- Add in the rice, water, and onion soup mix into the pan and stir to combine.
- Place the sliced butter on top of the mixture in the pan and cover tightly with aluminum foil.
- Bake for 30 minutes, covered. Remove the foil and bake for an additional 30 minutes. *see note
- Fluff rice with a fork and serve warm.
Notes
You can use any type of white rice you prefer, just don’t use Instant Rice! I usually use either Basmati or Jasmine rice.
To double the recipe, bake in a 9 x 13- inch pan.
Cooking note: Removing the foil halfway through baking gives the rice a crispy top. If you don’t prefer this, leave the foil on for the entire cooking process.
Add in ideas: a can of sliced mushrooms, sprigs of rosemary or thyme, a few dashes of Worcestershire sauce.
To double this recipe use a 9×13 baking dish.
