"This is my new go-to rice dish!"
Ingredients
- 1 , 10.5-ounce
- 2 cups beef broth
- 1.25 cups white rice
- 1 tablespoon sherry vinegar
- 4 tablespoons unsalted butter
- 0.75 cups shredded Gruyère cheese
- 0.5 cups pre-shredded low-moisture whole-milk mozzarella cheese
- fresh thyme
Instructions
-
1
Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C) with rack in center position.
-
2
Place French onion soup, beef broth, rice, and sherry vinegar in a 10-inch oven-safe skillet, and stir until evenly combined. Place sliced butter evenly over rice mixture. Cover with aluminum foil.
-
3
Bake in the preheated oven for 30 minutes. Remove and discard foil, and continue baking at 425 degrees F )220 degrees C) until rice is cooked through and the majority of the liquid is absorbed, 20 to 25 minutes.
-
4
Increase oven temperature to broil with rack about 6 inches from heat source. Sprinkle evenly with Gruyère and mozzarella cheese. Broil until cheese is melted and golden brown and rice crisps up around edges of skillet, about 5 minutes.
-
5
Garnish with fresh thyme leaves and serve immediately.
Nutrition Facts
Per serving
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