Yield: 6 servings.
1 stick salted butter
2 cups uncooked long-grain white rice
2 (15-ounce) cans beef consommé
1 yellow onion, sliced thin
Preheat oven to 350°. Prepare a 9 x 13-inch baking dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add rice and stir until well-coated in butter.
Add rice to baking dish and stir in beef consommé. Top with sliced onion. Cover baking dish with foil and place in oven. Bake for 20 minutes or until rice is tender.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
