Choosing a main dish to serve at a meal is the primary goal of most of us as we plan our menus. But there’s more to a meal than a chicken breast or a slab of meatloaf. You might want something to go along with your protein, and rice is a great accompaniment.
Rice is low in cost and if you choose brown rice then it is a whole grain. Rice is good along side any protein and makes a delicious base for vegetable entrees as well.
The rice casserole recipe below is one that I have been serving for over 30 years, often getting requests for the recipe...so here it is. I like this recipe because it’s simple and cooks in the oven (if you remember to put it in the oven) while you are preparing the rest of the meal. Choose the broth that you use for this recipe based on the main dish that you’re serving it with. For a beefy meal use beef broth, for chicken us chicken broth in the rice casserole and so on. Simple!
The cilantro lime rice recipe, given to me by Ashley Farris of Johns Creek, is a zesty side dish that is especially good with Mexican and Asian dishes. It’s light, fresh and delicious.
Find the Rice Casserole and other recipes in my two cookbooks "Have You Considered Cooking?" and "The Grits Shall Rise Again!" on my website www.carolgfrey.com.
Rice Casserole (There’s a catchy title for you.)
Preheat oven to 350°
- *1 cup long grain white rice (to use brown rice see instructions at end of recipe.)
- 1-10½ oz. can condensed French onion soup
- 1-10½ oz. can condensed beef or chicken broth, depending on what you plan to serve it with.
- 4 Tb (½ stick) butter
- 1-4 oz. can mushroom buttons, well drained (optional)
In a 1-quart baking dish melt the butter in the oven. Keep your eye on it so it doesn’t start to brown. Remember, brown is one short step from black.
When melted, in the casserole dish stir together all of the ingredients.
Bake, uncovered in a 350° oven for 1 hour, stirring half way through.
*This recipe may be made with brown rice. If you choose to do that then add ½ cup water and increase the cooking time to 1½ hours.
Cilantro Lime Rice
- 1 cup extra long grain rice or basmati rice
- ½ lime, juice of
- 2 cups water
- 1 tsp salt
- 3 Tb fresh chopped cilantro
- 3 tsp vegetable oil, divided
In a small heavy pot combine rice, water, 1 tsp oil and salt.
Boil on high until most of the water evaporates. (5-10 minutes)
When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Turn off flame and keep covered an additional 5 minute.
While rice is cooking in a medium bowl combine chopped cilantro and lime juice.
When rice is done rice toss it and remaining oil into lime juice and cilantro until combined.