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Company’s Coming Rice: The Easiest Side Dish You’ll Ever Make

The aroma of this rice takes me straight back to childhood holiday dinners. My grandmother, a whirlwind in the kitchen, always seemed to effortlessly produce the most comforting, flavorful meals. This rice dish was her secret weapon—a simple, practically foolproof recipe that somehow managed to be the perfect complement to everything from roasted turkey to glazed ham. I remember sneaking spoonfuls straight from the baking dish, the savory broth and tender grains a warm hug on a chilly evening. It’s a tradition I happily carry on, and now I’m excited to share it with you.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8-10
Yield: About 8 cups
Dietary Type: Can be Gluten-Free

Ingredients

1 cup uncooked rice (long grain or medium grain)
1 (10 1/2 ounce) can beef consommé soup, undiluted
1 (10 1/2 ounce) can French onion soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained (optional)
1/4 cup butter, cut into chunks

Equipment Needed

Baking dish (9×13 inch recommended)
Knife (for cutting butter)

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is positioned in the center for even cooking.
Pour the uncooked rice into your baking dish. Spread it evenly across the bottom of the dish.
Add the beef consommé soup and the French onion soup directly on top of the rice. Do not dilute the soups with water; use them straight from the can.
If using water chestnuts, drain them thoroughly and sprinkle them evenly over the soup and rice mixture. The water chestnuts add a pleasant crunch and subtle sweetness that balances the savory flavors.
Cut the butter into small chunks. Distribute the butter pieces evenly over the surface of the soup. This will add richness and help the top brown beautifully.
Bake, uncovered, for 45 minutes. The rice is done when it is bubbling and the top has browned. Check for doneness by gently stirring the rice. It should be tender and have absorbed most of the liquid. If the top is browning too quickly, you can loosely tent it with foil for the last 15 minutes of baking.

Expert Tips & Tricks

Rice Type: While long grain or medium grain rice works best, you can experiment with other varieties like basmati or jasmine. Note that cooking times may vary slightly depending on the type of rice used. Check for doneness after 40 minutes.
Flavor Boost: For a richer flavor, consider adding a splash of dry sherry or white wine to the soup mixture before baking. About 2 tablespoons should do the trick.
Onion Intensity: If you prefer a stronger onion flavor, add a teaspoon of onion powder to the rice mixture.
Don’t Stir: Avoid stirring the rice during baking, as this can release starches and result in a stickier texture.
Butter Alternative: If you’re looking for a dairy-free option, you can substitute the butter with an equal amount of olive oil or your favorite vegan butter alternative.
Make Ahead: You can assemble the rice dish up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove the plastic wrap and bake as directed, adding about 10-15 minutes to the cooking time if baking straight from the fridge.
Troubleshooting: If the rice is still too wet after 45 minutes, continue baking for another 5-10 minutes, checking frequently. If the rice is dry and the top is browning too much, add a splash of beef broth and cover the dish with foil.

Serving & Storage Suggestions

This “Company’s Coming” Rice is the perfect accompaniment to roasted meats, poultry, or fish. It pairs especially well with holiday favorites like roasted turkey, ham, or beef tenderloin. It’s also delicious alongside grilled chicken or pork chops.

For a more elegant presentation, transfer the cooked rice to a serving bowl and garnish with fresh parsley or chives.

Leftover rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave on medium power for 2-3 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a splash of beef broth or water to prevent it from drying out. The rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Approximate values per serving, based on 10 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	160 kcal	8%
Total Fat	6 g	8%
Saturated Fat	4 g	20%
Cholesterol	15 mg	5%
Sodium	460 mg	20%
Carbohydrates	22 g	8%
Fiber	1 g	4%
Sugar	1 g	–
Protein	4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Version: Substitute the beef consommé soup with vegetable broth or mushroom broth for a vegetarian option.
Mediterranean Twist: Add chopped sun-dried tomatoes, Kalamata olives, and feta cheese after baking for a Mediterranean-inspired flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup mixture for a spicy kick.
Mushroom Rice: Sauté sliced mushrooms with a clove of garlic before adding them to the rice mixture.
Herbed Rice: Add fresh herbs like thyme, rosemary, or sage to the rice mixture for an aromatic and flavorful side dish.
Cheesy Rice: Sprinkle shredded cheddar cheese or Parmesan cheese over the top of the rice during the last 10 minutes of baking for a cheesy delight.

FAQs (Frequently Asked Questions)

Q: Can I use brown rice instead of white rice?
A: Yes, you can, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time. Increase the cooking time to approximately 60-75 minutes and add an extra 1/2 cup of beef broth or water.

Q: Can I omit the water chestnuts?
A: Absolutely! The water chestnuts are optional and add a subtle crunch. If you don’t have them on hand or simply don’t prefer them, feel free to leave them out.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe. Just use a larger baking dish (e.g., a 9×13 inch dish) and double all the ingredients accordingly. The cooking time may need to be increased slightly.

Q: Can I use chicken broth instead of beef consommé?
A: While beef consommé provides a richer, more savory flavor, you can substitute chicken broth if that’s what you have on hand. The flavor will be slightly different, but still delicious.

Q: How do I prevent the rice from sticking to the bottom of the dish?
A: To prevent sticking, you can lightly grease the baking dish with butter or cooking spray before adding the rice. Alternatively, you can use a non-stick baking dish.

Final Thoughts

I hope you’ll give this “Company’s Coming” Rice a try. It’s truly one of the easiest and most satisfying side dishes you can make. Whether you’re hosting a holiday dinner, a casual weeknight meal, or anything in between, this rice is sure to be a crowd-pleaser. Don’t be afraid to experiment with variations and substitutions to make it your own. I’d love to hear your feedback and any creative twists you come up with! Serve it alongside your favorite main course and enjoy!

“company’s Coming” Rice Recipe