If you’re constantly on the lookout for side dishes that are not only incredibly easy but also burst with rich, savory flavor, then your search ends here. This Beef Consommé Rice recipe is a true game-changer! Crafted with just three simple ingredients and baked to perfection in the oven, it’s the ideal accompaniment for virtually any meal. Whether you’re hosting an elegant dinner party, contributing to a casual potluck, preparing a festive holiday spread, or simply seeking a stress-free weeknight dinner option, this baked rice delivers exceptional taste with minimal effort.

This incredibly simple yet sophisticated recipe is actually an evolution of another beloved dish I shared a while back: Stick of Butter Rice. That recipe quickly became a fan favorite in my household, frequently requested by both children and adults alike for its undeniable comfort and ease. As a busy mom and the primary cook, I deeply appreciate how effortlessly quick and simple it is to prepare. However, I always enjoy experimenting with new flavor profiles to keep things exciting, all while maintaining that desired “easy peasy” cooking experience. This is where the magic of Beef Consommé Rice truly shines!

This beef consommé rice recipe follows the exact same straightforward baking method as its predecessor, but with a clever twist: it utilizes canned beef consommé instead of just water or broth. While homemade consommé certainly offers a gourmet touch, the convenience of canned options (like Campbell’s) makes this recipe accessible to everyone without compromising on deep, umami flavor. The results are consistently outstanding: perfectly cooked, fluffy grains of rice, infused with a buttery richness and a profound savory depth that makes it utterly irresistible. It’s a testament to how three humble ingredients can transform into something truly spectacular.

Why You’ll Adore This Easy Baked Beef Consommé Rice

Discover why this 3-ingredient beef consommé rice is poised to become a staple in your recipe rotation:

• Effortlessly Simple to Prepare: Say goodbye to constant stirring and stovetop monitoring! This baked rice recipe takes a hands-off approach. You simply combine the ingredients, pop it into the oven, and let it bake. The result is consistently fluffy, perfectly cooked, and incredibly flavorful rice, every single time. It’s truly a set-it-and-forget-it side dish.
• Impressive for Guests: Whether you’re planning a casual weekend gathering or a more elaborate holiday feast, this oven-baked rice with consommé is an ideal choice. Its rich flavor and elegant presentation make it perfect for entertaining, allowing you to focus on your main course and guests rather than babysitting a pot of rice. It’s a sophisticated side that tastes like you spent hours in the kitchen!
• Just 3 Core Ingredients: You read that right – only three essential ingredients are needed to create this show-stopping side dish: quality long-grain rice, savory beef consommé, and butter. It’s a minimalist approach to maximum flavor, proving that sometimes, less truly is more in the kitchen.
• Rich & Buttery Flavor: The combination of clarified beef consommé and a generous amount of butter infuses every grain of rice with an unparalleled depth of flavor. The consommé provides a concentrated, savory base, while the butter adds a luxurious creaminess and helps achieve that irresistible texture.
• Versatile & Adaptable: While fantastic on its own, this rice serves as an excellent base for various additions and flavor variations (which we’ll explore later!). It pairs beautifully with a wide array of main dishes, from roasted chicken and beef roasts to grilled fish and hearty stews.

Key Ingredients for Perfect Consommé Rice

Creating this delicious baked beef consommé rice requires only a handful of essential components. Here’s what you’ll need, along with tips for best results:

• Long-Grain White Rice: The foundation of our dish! It’s crucial to use a good quality long-grain white rice. Varieties like Basmati or Jasmine rice are excellent choices as they tend to cook up fluffy and separate, preventing a sticky or gummy texture. Avoid instant or minute rice, as their pre-cooked nature will result in an undesirable mushy consistency in this baking method. The long, slender grains absorb the flavorful liquid beautifully without clumping.
• Beef Consommé: This is where the magic happens! Beef consommé is a highly clarified and intensely flavored beef stock. The clarification process, often involving egg whites, removes impurities, resulting in a crystal-clear broth with a remarkably clean, concentrated beef flavor and a silky texture. While homemade consommé is a culinary achievement, it’s a labor-intensive process. For ease and convenience, canned beef consommé (commonly found alongside other canned soups) works perfectly. Brands like Campbell’s are widely available and deliver consistent results. Its richness is superior to regular beef broth, giving the rice a much deeper, more complex umami profile.
• Butter: A whole stick of butter might seem generous, but it’s essential for achieving the signature richness and luxurious mouthfeel of this baked rice. I highly recommend using salted butter, as the salt enhances all the other flavors. If you only have unsalted butter on hand, that’s perfectly fine; simply add about ¼ teaspoon of salt to the rice mixture before baking to balance the flavors. The butter melts into the rice as it bakes, infusing it with a wonderful creaminess and helping each grain remain distinct and tender.

Just like my popular Stick of Butter Rice recipe, this version embraces the deliciousness that a whole stick of butter brings. It transforms this simple side into a truly indulgent and memorable dish, making it perfect for special occasions like Sunday dinner, Thanksgiving, Christmas, or any time you want to elevate your meal.

How to Make This Effortlessly Delicious Beef Consommé Rice

Get ready for your new favorite easy rice side dish! This consommé rice is baked in the oven, requiring minimal hands-on time and delivering maximum flavor. No constant stirring, no watchful waiting – just assemble, bake, fluff, and savor!

1. Prepare Your Baking Dish: First, preheat your oven to 400ºF (204ºC). Lightly grease a medium-sized baking dish (a 9×9″ square or a 7.5 x 10″ rectangular dish works perfectly). This prevents the rice from sticking to the bottom and ensures even cooking.
2. Add the Uncooked Rice: Pour 1 cup of your chosen long-grain white rice into the prepared baking dish. Spread it out evenly.
3. Introduce the Consommé: Carefully pour in 2 ½ cups of beef consommé over the rice. This amount is typically equivalent to two standard 10.5 oz cans of beef consommé. Give it a gentle stir to ensure all the rice grains are submerged and evenly coated in the rich liquid.
4. Distribute the Butter: Take your 8 tablespoons of butter (one standard stick) and cut it into 8 equal pats or slices. Distribute these pats evenly across the surface of the rice and consommé in the baking dish. The butter will melt as it bakes, infusing the rice with incredible flavor and a tender texture.
5. Cover and Initial Bake: Cover the baking dish tightly with aluminum foil. A tight seal is crucial to trap the steam, which helps the rice cook evenly and absorb the liquid without drying out. Place the covered dish in your preheated 400ºF (204ºC) oven and bake for 30 minutes.
6. Uncover and Final Bake: After the initial 30 minutes, carefully remove the baking dish from the oven. Remove the aluminum foil, give the rice a gentle stir with a fork to redistribute any liquid and ensure even cooking. Return the now uncovered baking dish to the oven and continue baking for an additional 30 minutes, or until most of the liquid has been fully absorbed by the rice and the grains are tender and fluffy.
7. Rest and Fluff: Once the rice is cooked, remove the dish from the oven. Resist the urge to fluff it immediately! Allow the rice to rest, uncovered, for 5-10 minutes. This crucial resting period allows the remaining steam to redistribute, resulting in perfectly fluffy, separate grains. After resting, fluff the rice thoroughly with a fork.
8. Garnish and Serve: For an extra touch of freshness and visual appeal, garnish the finished rice with fresh chopped parsley or your fresh herb of choice (such as chives or thyme). Serve immediately as a flavorful and comforting side dish. Enjoy!

Should I Rinse My Rice Before Baking?

This recipe is designed for adding dry, uncooked rice directly to the baking dish, which is the simplest method. However, if you typically prefer to rinse your rice (to remove excess starch and achieve a very separate grain), you can absolutely do so with this recipe. Just be mindful of the liquid ratio. If you choose to rinse your rice, reduce the amount of beef consommé by 2 tablespoons before adding it to the baking dish. This slight reduction accounts for the water clinging to the rinsed grains, ensuring the rice doesn’t become too soft or mushy.

Storing & Reheating Leftover Beef Consommé Rice

Proper storage and reheating are key to enjoying your delicious consommé rice for days to come:

• Refrigeration: As soon as the rice has cooled to room temperature (within one hour of cooking), immediately transfer any leftover beef consommé rice to an airtight container. Store it in the refrigerator for up to 3 days. Always discard if there are any signs of spoilage, such as an off smell or slimy texture.
• Freezing: For longer storage, allow the cooked rice to cool completely. Then, transfer the cooled leftovers into freezer-safe bags or airtight containers. Remove as much excess air as possible from freezer bags to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Best Practices: It’s generally recommended to reheat cooked rice only once to maintain quality and safety. Therefore, only reheat the specific portions needed for that meal.
  • Microwave Method: Place your desired portion of rice in a microwave-safe bowl. Add 1-2 tablespoons of water (or place an ice cube on top of the rice) before covering it with a microwave-safe lid or damp paper towel. This added moisture helps to rehydrate the rice and prevent it from drying out. Heat on high for 1-2 minutes, or until the rice is steamy and thoroughly hot throughout. Fluff with a fork before serving.
  • Stovetop Method: For larger portions, place rice in a saucepan with a splash of water or broth. Cover and heat over low heat, stirring occasionally, until heated through.

Choosing the Best Rice for Baking

The type of rice you select significantly impacts the final texture of your baked consommé rice. For this recipe, the general rule is to stick to long-grain varieties for optimal results. They cook up light and fluffy, perfect for absorbing all the rich flavors without becoming overly sticky or mushy.

Flavorful Variations for Your Beef Consommé Rice

While delicious on its own, this baked beef consommé rice is also a fantastic canvas for creative variations. Here are some ideas to customize your dish:

• French Onion Rice: For a sophisticated twist, substitute one can (or 1 ¼ cups) of the beef consommé with a can of condensed French onion soup. Alternatively, for a richer, more intense onion flavor, mix in one packet of dry French onion soup mix with 1 ¼ cups of hot water instead of using a full can of soup. This variation adds a wonderful savory and slightly sweet onion note.
• With Sautéed Mushrooms (AKA “Church Lady Rice”): Elevate the umami factor by adding mushrooms. You can either drain one small can of sliced mushrooms and mix them into the rice before baking, or for superior flavor, sauté ¾ cup of fresh sliced mushrooms (cremini or button mushrooms work well) in a little butter until golden brown, then stir them into the rice mixture before baking.
• Hearty Chicken Consommé Rice: Transform this side into a more substantial dish by adding protein. Slice one chicken breast into 1-inch cubes or thin strips and season it to your liking (e.g., with salt, pepper, garlic powder, and paprika). Mix the seasoned chicken pieces in with the uncooked rice and consommé before baking. Ensure the chicken reaches a minimum internal temperature of 165ºF (74ºC) for food safety. If not fully cooked after the rice is done, return it to the oven for a few more minutes until it reaches the safe temperature.
• Garlic Herb Rice: Add 2-3 minced garlic cloves and 1 tablespoon of fresh chopped herbs (like thyme, rosemary, or sage) to the rice mixture before baking for an aromatic and fragrant variation.
• Cheesy Consommé Rice: For a cheesy twist, stir in ½ cup of shredded Parmesan or Gruyère cheese during the last 10 minutes of baking, or sprinkle it on top during the resting phase.

Helpful Substitutions & Dietary Considerations

Here are a few common substitutions and considerations for adapting this recipe to your needs:

• Beef Broth vs. Consommé: If you’re unable to find beef consommé or prefer not to make it from scratch, you can certainly use regular beef broth as a substitute. While the flavor will be less concentrated and clarified than consommé, it will still yield a delicious and savory rice dish. You might want to consider adding a touch more seasoning (like onion powder or garlic powder) to boost the flavor profile if using broth.
• Gluten-Free Options: Many commercially available canned consommé brands may contain gluten, often through ingredients like barley. If you require a gluten-free diet, it’s essential to carefully check the ingredient label of any canned consommé. Alternatively, making homemade beef consommé from scratch allows you complete control over the ingredients, ensuring it meets your dietary standards.
• Chicken Consommé: While beef consommé provides a deep, robust flavor, you can swap it for chicken consommé for a lighter, equally flavorful version. However, chicken consommé is much more difficult to find in canned form compared to beef, so you will most likely need to prepare your own homemade chicken consommé if opting for this substitution.
• Vegan/Vegetarian Adaptation: This recipe relies heavily on beef consommé and butter. For a vegan or vegetarian version, you would need to use a high-quality vegetable broth or a mushroom consommé (if available, often homemade) and plant-based butter. The flavor profile would, of course, be different, but it could still be a very tasty baked rice dish.

Expert Tips for Perfectly Baked Consommé Rice

Achieve consistently perfect results with these essential tips:

• The Covered, Then Uncovered Method is Key: This two-stage baking approach is critical for ideal rice texture. Baking the dish covered for the first half traps steam, allowing the rice to cook through and absorb liquid without drying out. Uncovering it for the second half allows any excess moisture to evaporate, preventing mushiness and helping the grains to become distinct and fluffy. Don’t skip this step!
• Resting Time is Essential: Just like with stovetop rice, allowing your baked rice to rest for 5-10 minutes after it comes out of the oven is non-negotiable. This brief period allows the steam to redistribute evenly throughout the grains, ensuring a light, fluffy, and non-sticky texture. Fluffing too soon can result in rice that’s still a bit wet or clumped together.
• Steer Clear of Minute Rice: This recipe is specifically formulated for regular long-grain rice. Using parboiled, precooked, or “minute” rice varieties will not work with these liquid ratios and cooking times. These types of rice are designed for quick preparation and will become soggy and mushy if subjected to this baking method. Always choose standard long-grain white rice for the best results.
• Use the Right Baking Dish Size: A medium baking dish (like 9×9 inches or 7.5×10 inches) ensures the rice and liquid are spread out enough for even cooking but deep enough to contain the consommé. An overly large dish might cause the liquid to evaporate too quickly, leading to dry rice, while one too small could result in uneven cooking or boiling over.
• Check for Doneness: The suggested baking times are a guide. Always check that the rice is tender and has absorbed most of the liquid before removing it from the oven. If it’s still a bit firm or watery, cover it again (or leave uncovered if it’s just a little bit of liquid left) and bake for another 5-10 minutes.