Recipe by Luby Luby Luby
This is one of my favorite dishes from my childhood. My grandmother would make this dish often and as a teenager I loved it. Although it is traditionally served as a side dish for any type of meat I usually eat it all by itself as a meal. I just season it with black pepper and red pepper and find that it doesn't need any additional salt. The soups are salty and I use salted butter so no need to add more. To me this is the epitome of comfort food.
Top Review by Michelle S.
Miss Luby, this rice is DEE-LICIOUS! I love the kick it gets from the cayenne. It makes ALOT, which is a good thing because you cannot stop eating it. I couldn't put my finger on right away of what it reminded me of, but now I know. The flavor is very similiar to Uncle Bens long grain and wild rice. This is a VERY soft rice....so people liking a firmer rice may what to experiment cutting back on the broth some, and it absolutely does NOT need any additional salt.
- 226.79 g can sliced mushrooms, drained
- 2 (793.78 g) can chicken broth (14 Ounces each can)
- 304.75 g can cream of mushroom soup
- 297.66 g can French onion soup
- 113.39 g butter (1 Stick)
- 473.18 ml long grain white rice
- black pepper
- ground cayenne pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- In 5 quart dutch oven melt butter and add mushrooms.
- Saute' mushrooms for about 10 minutes over medium heat.
- Add chicken broth, cream of mushroom soup and french onion soup.
- Add black pepper and red pepper to taste.
- Heat just until it starts to simmer.
- Add rice, stirring well to mix.
- Place in oven and bake covered for 1 hour.
- After one hour remove and stir well to evenly distribute ingredients.
- Return to oven and bake another 15 minutes.