This tasty baked rice recipe has beef broth and mushrooms to make it the perfect savory side dish. It only takes a few minutes to put together and is hands off once it’s in the oven. So it is an easy and delicious addition to a dinner menu.
This baked rice recipe is great as an addition to a Sunday supper or would even be a wonderful addition to a holiday menu. However, it is easy enough to make to put it on regular rotation if you want.
I have been digging through my grandma’s recipe boxes and enjoying all of the handwritten recipes. This one took a minute to decipher because there were a couple of different version written on one card without a clear notes.
Once I figured out what the card was trying to say, I couldn’t wait to make it. Apparently this was once a staple and church potlucks and went by names like church lady rice or mushroom rice.
We made it and roasted butternut squash as a side for grilled steaks and we all fell in love. The rice was tender and fluffy with lots of savory flavor.
I think it would be great with roasts, meatloaf, briskets and more. It would work especially nice when you already have the oven on for something else.
Tips for Making the Best Baked Rice
For the liquid in this recipe, you can use 3 cups of low sodium beef broth. Or do what I did and use three cups of water and the appropriate amount of beef base. Better than bouillon or something similar is hand to have on hand for these kinds of recipes.
I used a standard long grain white rice. It worked great and is really economical. You can also use a converted rice if that is what you happen to have, just start checking the rice after about 45 minutes.
The canned mushrooms are what is usually used and makes this super simple. If you would rather use fresh just slice an 8 oz. carton of mushrooms and sauté them in a bit of butter before adding them to the rice.
Use real butter, not margarine. While margarine will technically work the butter will taste so much better. Unsalted butter is best as there is a fair amount of salt in the beef broth.
You could add chunks of chicken or even some leftover beef to the mix to make a meal out of the rice.
For a vegetarian version of baked rice, just use vegetable broth in place of the beef stock.
Can I make this baked rice recipe ahead of time?
You sure can, it reheats beautifully. Cover the dish with plastic wrap and put it in the microwave for a couple of minutes or keep the foil on and put it back in the oven for about 15 minutes to reheat. Then fluff with a fork and serve.
More Great Classic Baked Side Dish Recipes
If you are looking for more oven side dish ideas, we have you covered. A lot of our favorites are baked to perfection.
For instance, there is the classic scalloped corn. Both sides of my family have fond memories of this simple but delicious side dish.
Smothered green beans are a huge favorite as well. The green beans are baked in a simple sweet and sour sauce with bacon making them oh so good. We almost always have to make a double batch.
No boil mac and cheese is another favorite around here because it is so easy to put together. The pasta cooks in the cheese and milk so the only thing to clean when it is all said and done is the baking dish.
For more side dish inspiration, check out my full collection of side dish recipes.
- 1 pkg. dry onion soup mix
- 3 cups low sodium beef broth
- 1 cup uncooked long grain white rice
- 1/4 cup unsalted butter
- 8 oz. canned mushrooms
- Preheat oven to 350°F and grease a 9x13-inch pan.
- Pour rice evenly over the bottom of pan. Sprinkle with onion soup mix.
- Pour in beef stock and mushrooms.
- Dot with bits of butter.
- Cover tightly with aluminum foil and bake for an hour or until rice is cooked and liquid is absorbed.
- Fluff with a fork and serve.
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Amount Per Serving: Calories: 85Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 261mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.