Oven Baked Beef Rice

Pro tips

• Do not stir the rice during baking; let it cook undisturbed so it steams evenly and absorbs all the consommé flavor.
• Use full-strength beef consommé straight from the can for maximum savory depth; diluting weakens the beef flavor.
• Dissolve bouillon cubes completely before adding to ensure even seasoning throughout the rice.
• Cover the baking dish tightly with foil or a lid to trap steam; if liquid evaporates too quickly, add 2–3 tablespoons warm water and recover.

Substitutions

• Beef consommé → beef broth (1:1 ratio, may be less concentrated in flavor)
• Butter → ghee or oil (same amount; oil will yield a lighter result)
• Long-grain white rice → medium-grain white rice (texture will be slightly softer)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave on 50% power, stirring occasionally.

Equipment

9x13-inch baking dish or similar casserole · oven

Can I make this recipe on the stovetop instead?

Yes. Bring the consommé, water, and bouillon to a boil, stir in rice and butter, cover, and simmer for 18–20 minutes until tender.

What type of rice works best?

Long-grain white rice is traditional, but medium-grain white rice also works well. Avoid short-grain or jasmine rice, which may become mushy.

Can I use beef broth instead of consommé?

Beef broth can substitute, though consommé is clearer and more concentrated in flavor. Use the same volume of broth as consommé for best results.

How do I know when the rice is done?

The rice is done when all liquid is absorbed and grains are tender but not mushy, typically around 40–50 minutes in a 350°F oven.

Can I scale this recipe up for a crowd?

Yes. Double or triple the ingredients and use a larger baking dish. Baking time may increase slightly; check doneness at 45 minutes.