Best 14 French Rice Recipes

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French rice is a delicious side dish that can be served with a variety of main courses. It is made with rice, butter, onions, and herbs, and can be flavored with a variety of ingredients, such as garlic, mushrooms, or cheese. French rice is a versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover rice. There are many different recipes for French rice, so you can find one that suits your taste. Whether you like it simple or flavorful, there is a French rice recipe out there for you.

Here are our top 14 tried and tested recipes!

ONE-POT FRENCH ONION SOUP RICE SKILLET



One-Pot French Onion Soup Rice Skillet image

All the savory goodness of French onion soup in a one-pot dinner that's ready in under 30 minutes.

Provided by By Karly Campbell

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 lb ground beef
1 small yellow onion, diced
1 cup uncooked regular long-grain white rice
2 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix
1/2 cup grated Gruyère cheese

Steps:

  • Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
  • Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
  • Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 3 g, TransFat 1/2 g

COUNTRY FRENCH CHICKEN AND RICE



Country French Chicken and Rice image

A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 8

Number Of Ingredients 13

1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs, skin and fat removed (about 2 lb)
1 1/2 cups sliced mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons grated lemon peel

Steps:

  • In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
  • Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g

FRENCH METHOD FOR PERFECT WHITE RICE



French Method for Perfect White Rice image

The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the rice in a big pot of salted water and cook on high heat. This crowd-pleasing side dish is done in a quick 12 minutes!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

Coarse salt
1 cup long-grain white rice, rinsed
Unsalted butter, for serving (optional)
Coarse salt, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add rice and cook, stirring occasionally, until tender, 11 to 12 minutes. Drain and serve immediately. Serve with butter and salt, if desired.

FRENCH ONION RICE (RICE COOKER)



French Onion Rice (Rice Cooker) image

I adapted this from a bag of Publix supermarket brand Extra Long Grain rice. I love it because it has 4 ingredients but has so much flavor. It's wonderful to use to sop up broth or gravy from entrees...

Provided by saTory

Categories     Long Grain Rice

Time 1h

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 4

1 cup long grain rice
1 (10 1/2 ounce) can condensed beef consomme
1 (10 1/2 ounce) can condensed French onion soup
1 teaspoon butter

Steps:

  • Wash the cup of rice thoroughly - five times should do it to get the water clear. Don't skip this step! (Note: use a regular English measuring cup, not the plastic cup that comes with your rice cooker).
  • Put the rice and the soups in the rice cooker. Float the butter on top. Close the cooker. If using a fuzzy logic cooker press the regular rice menu option and start, or just press ON if using a kettle style cooker. It should take anywhere from 55 minutes to an hour to complete.

Nutrition Facts : Calories 232.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 2.5, Sodium 1090.2, Carbohydrate 43.4, Fiber 1.2, Sugar 2.3, Protein 9

NO ZEE FRENCH RICE PILAF



No Zee French Rice Pilaf image

This is a really tasty rice pilaf that you can't go wrong trying! I've made it my own over the years.

Provided by Chef PotPie

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup long grain white rice
2 cups chicken stock or 2 cups broth
salt
1/2 cup grated cheese like parmesan cheese, but don't be afraid, gruyere, manchego, all cheese is worthy of worship

Steps:

  • In 3 quart pan melt butter and saute onion and garlic until onion is limp.
  • Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
  • Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
  • Stir in cheese! Add salt to taste before serving.

Nutrition Facts : Calories 383.2, Fat 16.9, SaturatedFat 9.9, Cholesterol 45.1, Sodium 468, Carbohydrate 45.3, Fiber 1.1, Sugar 3.3, Protein 11.7

FRENCH ONION RICE CASSEROLE



French Onion Rice Casserole image

This is SOOOO easy! I like to add steak bites or meatballs to it for a main dish.

Provided by Karen Petree

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 5

1 c uncooked rice
1 can(s) french onion soup
1 1/2 c water
1 can(s) mushrooms
1 stick butter

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Add all ingredients to a 1 1/2 quart casserole dish, placing the stick of butter (sliced into pieces) on top.
  • 3. Bake for an hour, or until the water is absorbed.

FRENCH RICE *



FRENCH RICE * image

Categories     Rice     Side

Yield 4 servings

Number Of Ingredients 5

1 cup uncooked rice
1 can onion soup
1/2 cup butter, melted
1 jar ( 4 1/2 oz) sliced mushrooms
1 8oz. can water chestnuts, sliced, undrained

Steps:

  • Combine soup, butter. Stir well. Drain mushrooms and water chestnuts. Save liquid. Add enough water to liquid to make 1 1/3 cups. Add all rice. Stir well and add to lightly greased 10 x 6 x 2 baking dish. Cover and bake at 350 deg for 1 hour.

PORK CHOPS & FRENCH ONION RICE SURPRISE, BY FREDA



PORK CHOPS & French Onion Rice surprise, By Freda image

"ONLY ONE PAN NEEDED FOR THIS ENTIRE DISH", What could be easier?? . . This Idea, was Borrowed from Campbell's Kitchen. . .with a few adaptions of my own. The surprise is the Vegies added to this same dish. Photo Credit goes to Campbells. These are the Best I have had in a while, . . PLUS ITS SO SIMPLE!!!

Provided by FREDA GABLE

Categories     Steaks and Chops

Time 40m

Number Of Ingredients 11

PORK CHOPS & FRENCH ONION RICE SURPRISE
2 Tbs flour
6 bone in 1/2" pork chops ( you can use boneless also)
1 TBS cooking oil ( vegetable)
1 can (10.5oz) campbells condensed french onion soup ( note: this is not the dry mix)
1/2 Cup water
season with pepper to taste
1 Stalk celery, chopped ( about 1/2 cup)
1/4 tsp thyme, crushed
1/2 Cup (uncooked) regular long grain white rice.
1/2 Cup frozen peas and carrots ( optional surprise)

Steps:

  • 1. 1. place Flour in shallow plate. 2. Heat oil in pan to med high. 3. season chops with salt/Pepper. 4. Dredge Pork chops in flour 5. Add chops to Oil. 6. Cook Just to well browned on both sides. (DO NOT COOK ALL THE WAY THRU, ONLY TIL BROWNED) 7. Pour off the fat.
  • 2. 8. Stir in the Soup, Water, Pepper, Celery, Thyme, and rice in the SAME PAN, Heat to a full boil. 10. COVER, & Reduce heat to Low. 11. Cook for 30 Minutes or til pork is cooked thru and the Rice is tender. 12. Stir the Rice occasionally. 13. (Optional,) Toss in peas and carrots 10 min prior to Rice being cooked. SERVE HOT and Enjoy.

TOMATO AND BACON RICE (QUICK AND FRENCH-INSPIRED)



Tomato and Bacon Rice (Quick and French-Inspired) image

This recipe is one I concocted a few nights ago after several days of longing for a rice dish my French grandmother used to make. I don't remember what it was called or exactly how she made it, but this tastes almost like I remember. It's very simple and quick, especially using cooked rice. I do not add any salt or spice to this, as I don't remember her adding that to it, and the bacon adds more than enough flavor. I used leftover white rice, but brown rice would be really good.

Provided by tkcuvelier

Categories     Brown Rice

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
4 garlic cloves, sliced thin
1/2 medium onion, chopped
3 slices smoked bacon, cut into small pieces
2 cups cooked rice
6 ounces tomato sauce

Steps:

  • Heat the olive oil in a skillet, and add the garlic and onion. Sweat them for 30 seconds, then turn the heat up a bit and add the bacon. Once the bacon is cooked through (almost crispy), add the cooked rice. Sautee the mixture until the rice is heated through and add the can of tomato sauce. Cover and allow to cook for a few minutes until the rice has absorbed the liquid. Serve!

FRENCH ONION BEEF & RICE



French Onion Beef & Rice image

Comfort food right here! A friend made this for me when I was not feeling well. It is very tasty~especially for those who love french onion soup. My pic is the open-faced sammie

Provided by Angie Robinson

Categories     Beef

Time 35m

Number Of Ingredients 12

1 lb ground chuck, or any type you enjoy
2 can(s) campbells french onion soup
1-2 Tbsp corn starch
1 c instant rice, cooked
grated fresh parmesan cheese; optional
TO MAKE IT A ONE PAN DINNER
3/4 c instant rice, uncooked
1 c water
garlic powder
FOR SAMMIE
bread, toasted
provolone cheese, or swiss

Steps:

  • 1. Brown the beef, drain. Whisk the corn starch into the soup; pour over the beef. bring to a boil and cook until bubbly and thickened. Serve over cooked rice topped with parm(try the brown minute rice).
  • 2. ***To make in 1 pan*** Add the soup and uncooked rice to the beef in a large skillet. Bring to a boil; cover and reduce heat to simmer. Cook for about 15-20 min. or until rice is done. Top with cheese if desired.
  • 3. ***To serve as open-faced sammie*** Toast a piece of bread per person, break into pieces; cover with warm beef mixture, top with provolone or swiss. Broil in an oven proof dish for about 2 min. or until browned. Enjoy:)

FRENCH ONION BEEF ROAST WITH RICE RECIPE - (4.2/5)



French Onion Beef Roast With Rice Recipe - (4.2/5) image

Provided by dazymay28

Number Of Ingredients 11

1/4 cup + 2 tablespoons flour, divided
1 boneless beef chuck roast (about 3 lbs)
1/4 cup canola oil
1 (10.5-ounce) can condensed French onion soup
1 (1-ounce) packet dry onion soup mix
1 (4-ounce) can mushroom pieces (drained)
2 pouches boil-in-bag rice
2 (14.5-ounce) cans Italian green beans (drain only 1 can)
1 tablespoon cooked bacon pieces
1/8 teaspoon pepper
2 drops liquid smoke flavoring

Steps:

  • 1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides. 2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low. 3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker. 4. Cook 8-10 hours or until meat pulls apart easily with a fork. 5. Twenty minutes before serving, fill medium saucepan 1/2 full of water. Cover and bring to boil on high for rice. Add rice pouches to boiling water; boil 10 minutes. (Rice can stand in water, off heat source, up to 30 minutes before serving.) 6. Remove rice pouches from water, allowing water to drain completely. Place rice in serving dish and season as desired. Serve roast and gravy over rice. 1. Combine all ingredients (including liquid from 1 can of beans) in microwave-safe bowl. 2. Cover and microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

SALADE DE RIZ MADAME BEQUETTE(FRENCH RICE SALAD)



Salade De Riz Madame Bequette(French Rice Salad) image

This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.

Provided by HeatherFeather

Categories     White Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups cooked white rice
4 ripe tomatoes, sliced (farm fresh)
1 cup celery, diced
1 cup pitted black olives (good quality)
2 bananas, sliced
1/2 green bell pepper, diced
1 (6 ounce) can tuna or 1 (6 ounce) can canned chicken, drained and flaked
3 tablespoons sunflower oil or 3 tablespoons light olive oil
1 -2 tablespoon tarragon vinegar or 1 -2 tablespoon champagne vinegar
1/2 lemon, juice of, to taste
salt, to taste
pepper, to taste
Dijon mustard, to taste

Steps:

  • Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
  • Mix the dressing ingredients with a whisk, seasoning well to taste.
  • Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
  • Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
  • Serve immediately.

FRENCH ONION RICE



French Onion Rice image

This is so delicious.

Provided by Anita Hoffman

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 7

1 c uncooked white rice
1 can(s) (10 ounces) french onion soup
1 can(s) (10 ounces) beef consomme
1/4 tsp worcestershire sauce
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 c butter, sliced

Steps:

  • 1. Combine first 7 ingredients into a 1-1/2 quart baking dish or 9 X 9 inch baking dish. Cut butter into slices and place on top of rice mixture.
  • 2. Place on lid, or cover tightly with foil and bake at 350 degrees for 1 hour.
  • 3. Remove from oven and stir. Put Into serving bowl.

FRENCH RICE



French Rice image

(Fix this with Creamy Baked Chicken Breasts, rolls, beans, fruit salad, and ice cream with Praline Sauce topping). This was the dinner party menu for a party I helped prepare food for when we lived in Joliet, as well as in Scotland.

Provided by Megan Stewart

Categories     Rice Sides

Number Of Ingredients 5

1 can(s) onion soup, undiluted
1/2 c butter or margarine, melted
4 1/2 oz jar sliced mushrooms
8 oz can sliced water chestnuts
1 c uncooked regular rice

Steps:

  • 1. Combine soup and butter, stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to equal 1 1/2 cups. Add mushrooms, water chestnuts, liquid and rice to soup mixture; stir well. Pour into a lightly greased 10x6x2 baking dish. Cover and bake at 350 degrees for 1 hour.

Here are some tips and a conclusion based on the French rice article you shared from menuofrecipes.com
TIPS

  • When cooking French rice, it is important to use the right type of rice. The best type of rice to use is a medium-grain rice, such as Arborio or Carnaroli. These rices have a high starch content, which makes them creamy and risotto-like when they are properly prepared.
  • Before cooking the rice, it is important to toast it in a hot pan. This helps to bring out the rice's natural flavors and gives the finished dish a slightly golden color.
  • When adding liquid to the rice, it is important to use a hot liquid. This helps to cook the rice evenly and prevents the rice from becoming sticky.
  • It is important to cook the rice over low heat and to cook it until the rice is al a few minutes, stirring frequently.
  • When the rice is done cooking, it is important to let it rest for a few minutes before serving. This allows the rice to finish absorbing the liquid and gives it a chance to firm up.
Conclusion

  • With a little practice, you can make perfect French rice every time. Serve French rice as a side dish to your favorite protein or stew. This blog post from Menu of Recipes has a variety of French rice preparations.
  • Also, keep in mind the following for a successful meal when going the French route:
  • When it comes to cooking, French gastronomy is much about technique and knowing the rhythm of cooking.
  • When cooking rice French-style, you must pay attention to the type of rice, and the right amount of liquid.
  • Traditional French cooking methods help enhance the natural flavors of the ingredients.

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