This originally appeared in the 1991 Rehfwitz (and Friends) Cookbook, thanks to Frieda Willis. I have made it countless times and have added all sorts of things to it (pine nuts, broccoli, cut-up-chicken, frozen vegetables, cubed squash, Parmesan, etc. etc.)
- 1 stick butter (or margarine)
- 1 cup long grain rice
- 1 can condensed onion soup
- 1 can condensed beef broth
Preheat oven to 350 degrees.
Melt margarine on top of the stove in an oven-proof pan. Add rice and saute on low heat until rice turns “chunky”.
Add both cans of soup, undiluted. Mix, cover, and bake for 1 hour.
Rehfwitz Recipes 