This delicious one pan stick of butter rice recipe is the perfect side dish for any meal. Fluffy, flavor-packed rice with a crisp, buttery edge. All you need is a stick of butter and a few simple ingredients.
Why You'll Love Butter Rice One Pan Sticks
This simple rice recipe is truly one of the best side dish recipes that my mom used to make and I keep making for my family. Everyone loves it so much!
- Easy preparation and simple ingredients! This baked rice recipe takes you literally only 5 minutes to prepare. All made in one pan with no cutting or dicing! It's made with 4 common pantry ingredients you can have right now!
- Delicious! Most importantly, this rice is delicious. I'm not talking, it's a side dish that people take as an obligation…I'm talking a side dish that has no leftovers. Perfectly cooked rice with a crispy, buttery edge will keep you coming back for more!
- Adaptable! The great thing about this rice recipe is that it's absolutely delicious (which I make so often) but it's completely open to adaptation. You can even add a protein and make it a complete meal. Be sure to scroll through my “Variations” section for some ideas.
Ingredients / What you will need
This rice only requires 4 simple ingredients, making it great to make on a busy night. Be sure to scroll to the recipe card at the bottom of the post for the full recipe!
- the rice You can use any long grain white rice for this recipe, just don't use instant rice. I usually use jasmine or basmati.
- butter. I use salted butter in this recipe. If you're watching your sodium intake, you can use unsalted.
- Beef Broth. This recipe calls for unsalted beef broth. The dry onion soup mix you added has enough sodium that you don't need to add more, and the beef broth is for extra flavor. You can also use water in place of the beef broth if you are short on salt. If you don't mind the extra salt, you can use low-sodium beef broth instead of “too much.”
- Onion Soup Mix. You'll usually find it down the soup aisle. This is the packet you use for dips and soups. If you're in a pinch and don't have dry soup mix, you can use a regular beef broth (not unsalted) or beef consommé and add some onion powder or dehydrated onion.
Can you use brown rice?
Yes, you can! Read the instructions on your box to make sure you don't need to add more liquid, but brown rice will work perfectly for this recipe if you prefer it.
variety
This is a tasty rice recipe by itself, but of course it can be added! Here are a few ideas to make this a more robust dish:
- Caramelized Onions. Simply slice an onion and cook in 2 tablespoons of butter over medium-low heat until the onion is golden and soft. Add it to the rice before baking!
- mushroom You can use fresh mushrooms, but for convenience I like to buy a can of chopped mushrooms and stir them in before baking!
- Cooked meat! You can brown some ground turkey or ground beef and stir it into the rice once it's cooked. You can shred a rotisserie chicken and add it too! You can also cube raw chicken with rice, but this is not my favorite way to prepare it because the chicken releases moisture as it cooks and can change the texture. The beauty of this rice recipe is the buttery, crispy edges and perfectly cooked rice, so I don't like to change the recipe too much.
- Seasoning! Add a few sprigs of rosemary or thyme to the rice mixture as it infuses the rice with flavor!
Can I double the recipe to serve a crowd?
Yes, you can easily double this recipe, and in fact, I do most of the time! Just double the ingredients and bake in a 9×13 baking dish.
Store and freeze
You can store this baked rice in an airtight container in the fridge for up to 5 days. Reheat in microwave or oven. To freeze baked goods, place in an airtight container and freeze for up to 2 months. To bake, cover dish with foil and bake at 350°F for 25 – 30 minutes from frozen.
What to serve with butter rice sticks
This rice dish is the perfect side to most protein dinners. Here are a few ideas that work really well with rice:
description
This easy rice recipe is a family favorite, and I never double the recipe, which works perfectly. Dinner is never left at the end!
- 1 cup Long grain white rice
- 2 cups Water (or no sodium beef broth)
- 1 (1-ounce) packet onion soup mix
- 1 Stick butter (1/2 cup), cut in half 12 “Pats”
- Preheat oven to 400°F. Coat an 8 x 8-inch (or 11 x 7-inch) baking pan with nonstick spray.
- Combine the rice, water and onion soup in the pan and stir to combine.
- Place the chopped butter over the mixture in the pan and cover tightly with aluminum foil.
- Cover and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. *View notes
- Serve piping hot over rice with a fork.
Comment
You can use any white rice you like, just don't use instant rice! I usually use 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 like it, leave the foil on for the entire cooking process.
Add ideas: a can of sliced mushrooms, sprigs of rosemary or thyme, a few dashes of Worcestershire sauce.
Use a 9×13 baking dish to double this recipe.
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