This recipe is from page 101 of the Bayou Cuisine cookbook. This is one of those old southern cookbooks put out by a church congregation. I am not sure how I got it. Anyways, my mom used to make something similar to this rice. It really took me back to childhood. It goes great with some moist baked chicken. The recipe makes 4 servings.
1/4 of a medium onion, chopped
2 tablespoons butter
1 cup dry long grain white rice
1 can beef consomme soup
1 can onion soup
1 small can chopped mushrooms
In an oven proof skillet with a tightly fitted lid, lightly brown onion in butter. Lightly brown rice. Add consomme, onion soup and mushrooms. Stir well. Cover tightly and cook in a 350F oven for 45 minutes.
By my calculation: Per serving – Calories: 254, Total Fat: 6.65g, Sat. Fat: 4.1g, Carb: 41.8g, Fiber: 1.2g, Protein: 6.7g