Easy Oven Rice makes a great side for a beef or pork dish with its beef consomme and oniony flavor. It reheats well, so you can enjoy it for the next few days as leftovers – that is, if you have leftovers! It requires very little preparation, and since it cooks for an hour, it does not require any prep time just before dinner is ready, which makes it an easy addition to your meal.
1 10-ounce can French Onion Soup
1 8-ounce package of mushrooms (I used sliced baby bellas)
1 cup white rice, uncooked
1/2 stick butter (original recipe called for a whole stick, but 1/2 stick is plenty)
1 beef bouillon cube
Preheat oven to 350 degrees. Saute mushrooms in a little butter until almost done.
Stir beef bouillon cube in a saucepan with a soup can-ful of hot water (use the French Onion Soup can) until dissolved. Then mix all ingredients in 9×13 casserole dish.
Bake at 350 for 50 minutes to an hour, stirring once about halfway through the cooking process.
Shortcut: If you want to make this recipe even easier, substitute canned mushroom stems and pieces for the fresh mushrooms and a 10-ounce can of beef consomme for the bouillon cube and water.