Rice with Beef Consommé and Onion

Introduction

Sautéed onion and margarine give this baked rice a deeper flavor than the four-ingredient list suggests. The rice bakes covered, gets a half-can of water midway, and finishes tender and savory. You can use it as a simple dinner side or make it ahead and reheat it for another meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4 persons

Ingredients

• ½ cup (120 g) uncooked rice
• 1 can beef consommé
• ½ stick margarine
• 1 small onion, chopped

Instructions

1. Sauté onion in margarine over medium heat.
2. Mix rice and consommé in a baking dish. Pour onion and margarine over rice and consommé and mix.
3. Bake covered for 30 minutes at 350 °F (180 °C).
4. Remove from oven, and add ½ can water over rice mixture.
5. Cover and cook an additional 30 minutes.

Variations

• Swap the margarine for butter if you want a richer, dairy-based finish.
• Use a sweet onion instead of a standard onion for a milder, less sharp flavor.
• Change the uncooked rice to basmati rice for a more separate, lighter texture.
• Add sliced mushrooms when you sauté the onion if you want a stronger savory flavor and a slightly heartier side dish.

Tips for Success

• Chop the onion fairly small so it softens fully during the sauté and mixes evenly through the rice.
• Cover the baking dish tightly for both baking periods; trapped steam is what cooks the rice through.
• When you add the ½ can water, pour it evenly over the surface so the rice hydrates consistently.
• Let the dish sit for 5 minutes after the final bake before fluffing, so the remaining liquid finishes absorbing.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container for up to 1 month, though the rice will be a little softer after thawing.

Reheat in the microwave with a spoonful of water, covered, in 30-second bursts until hot. For larger amounts, reheat in a covered baking dish at 325 °F until warmed through.

FAQ

What size baking dish works for this?

A 1.5-quart to 2-quart baking dish works well. You need enough surface area for the rice to cook evenly without drying out.

Can you use brown rice instead of white rice?

Not with the same timing and liquid. Brown rice needs more liquid and a longer bake, so the recipe would need to be adjusted.

Why add water halfway through instead of all at once?

The consommé gives the rice its main flavor, and the extra water added later helps it finish cooking without becoming too concentrated or dry. It also helps the top layer cook evenly.

Why is the rice still firm after the full cooking time?

The dish was likely not covered tightly enough, or your oven runs cool. Add a few tablespoons of water, cover again, and bake a bit longer until the grains are tender.