Called brown rice only because of the color of the finished dish, Southern Brown Rice is an easy side that goes well with a variety of entrees. It often shows up at potlucks and covered dish suppers throughout the South.
When it comes to comfort food, nothing beats a hearty serving of Southern Brown Rice. This classic recipe with white rice, beef consommé, butter, and onions is a staple in many Southern families.
I think the thing that makes this dish really special is its simplicity. You’ll use just a few ingredients and a little prep time to create a recipe that’s perfect for serving either family holiday meals or busy weeknights.
This recipe is so versatile that it goes with nearly any main course. I almost always serve it at Christmas along with my Perfect Prime Rib and at Thanksgiving as a compliment to the Oven Roasted Turkey with Gravy and Southern Cornbread Dressing. It also goes really well with Braised Skillet Pork Chops or Butter Roasted Chicken.
Why I Love This Recipe
- Flavorful and Savory: The combination of beef consommé, French onion soup, and butter creates a rich and savory flavor that’s hard to resist.
- Easy to Make: Simple ingredients and straightforward steps make the recipe good for both beginner and experienced cooks.
- Versatile: This dish pairs wonderfully with a variety of main courses.
You’ll also find this recipe in my cookbook!
You can see Southern Brown Rice on page 159 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Butter – Butter is used to brown the rice, adding a rich, deep flavor.
- Long Grain White Rice – Long (or extra long) grain white rice is the base for absorbing all the delicious flavors in this dish. I’ve used Mahatma brand rice for years, and it’s always dependable.
- Beef Consomme – I always use Campbell’s Beef Consomme for its deep savory flavor.
- French Onion Soup – Again, Campbell’s brand of canned French onion soup is my choice. I’m sure homemade would be delicious if you happen to have it or want to take the time to make it!
- Garlic Powder – Gives you just a hint of garlic to enhance the other flavors.
- Canned, Sliced Mushrooms – The mushrooms add texture to the finished dish. In my opinion, canned mushrooms are a great shortcut. But you can, of course, slice and saute fresh mushrooms if you prefer.
- Chives – Fresh or dried, they add a subtle onion flavor and a tiny pop of color.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Southern Brown Rice
- Preheat the oven to 350 degrees. Grease a 9×9 (or 8×8) square baking dish.
- In a medium skillet over medium heat, melt one stick (1/2 cup) of butter.
- Add the rice to the skillet and cook, stirring frequently, until lightly browned.
- Add the browned rice along with the remaining ingredients to the prepared baking dish. Stir to combine.
- Cover the dish with foil and bake for 45 minutes, or until the rice is tender. Remove the foil during the last 10 minutes of cooking time to allow the top to brown slightly.
Recipe Tips
- If the rice is not tender after 45 minutes, continue baking in 5-minute increments until fully cooked.
- Make sure to stir the rice well before baking to evenly distribute the ingredients.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes or until heated through. You can also reheat in a 350-degree oven for 10-15 minutes.
Questions About Southern Brown Rice
This recipe is specifically meant for white rice. Using brown rice would require different cooking times and liquid ratios.
Yes, you can prepare the recipe and refrigerate it before baking. When ready to serve, bake as directed, adding a few extra minutes if needed.
Yes, it does freeze well! Cool the dish completely, then transfer to a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
More Rice Recipes You’ll Enjoy
If you enjoyed this recipe, you’ll want to also try my Broccoli Rice Casserole, Baked Rice Pudding, Southern Black Beans and Rice, and Old Fashioned Chicken and Rice recipes!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Southern Brown Rice
Ingredients
- ½ cup butter (one stick)
- 1 cup long grain white rice
- 10.5 ounces canned beef consomme (recommend: Campbell’s brand)
- 10.5 ounces canned French onion soup
- ¼ teaspoon garlic powder
- 8 ounces canned sliced mushrooms lightly drained
- 1 tablespoon fresh chopped chives or substitute 1 teaspoon dried chives
Instructions
- Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set it aside.
- Melt the butter in a medium skillet over medium heat.½ cup butter
- Add the rice and cook, stirring frequently, until the rice is lightly browned.1 cup long grain white rice
- Add the browned rice, and remaining ingredients to the prepared baking dish. Stir to combine.10.5 ounces canned beef consomme, 10.5 ounces canned French onion soup, ¼ teaspoon garlic powder, 8 ounces canned sliced mushrooms, 1 tablespoon fresh chopped chives
- Cover the dish with foil and bake for 45 minutes or until the rice is tender. Remove the foil during the last 10 minutes of cooking time.
Notes
- If the rice is not tender at the end of the baking time, return it to the oven and continue baking in 5-minute increments until fully cooked.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes or until heated through or in a 350-degree oven for 10-15 minutes.
- To freeze, cool completely, then transfer to a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.