Side Dishes
Transforming Campbell's consommé into a rich, aromatic rice dish proves that pantry staples can deliver restaurant-quality sides with minimal effort. The secret lies in balancing the broth's depth with perfectly cooked rice—no fancy techniques required.
I developed this method after realizing how versatile consommé could be beyond its traditional canned uses, especially when paired with aromatic rice varieties.
This one-pot approach eliminates the guesswork of liquid ratios while infusing every grain with savory umami. The recipe builds flavor through simple steps: toasting rice for nuttiness, deglazing with consommé for depth, and finishing with optional proteins or herbs.
What starts as basic rice becomes a sophisticated side that elevates any main dish.
By the time you plate it, you'll have golden, fluffy rice with a subtle consommé richness that lingers on the palate. The texture remains distinct—neither mushy nor dry—thanks to precise liquid control and gentle cooking.
This method works equally well as a standalone side or paired with grilled meats, roasted vegetables, or fresh salads.
For added dimension, consider finishing with toasted sesame seeds, chopped scallions, or a drizzle of sesame oil. The possibilities make this recipe infinitely adaptable while keeping the core technique straightforward. Let's create this flavorful one-pot dish together.
Ingredients for campbell's consomme rice
Pantry staples and aromatic rice transform simple consommé into a restaurant-worthy side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Consommé 🍲 | 2 cups | High-quality, low-sodium preferred |
| Jasmine Rice 🍚 | 1 cup | Uncooked, long-grain variety |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Finely diced, or substitute onions |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Diamond Crystal Kosher Salt 🧂 | ¾ tsp | Adjust to taste |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sesame Oil 🫒 | 1 tbsp | Toasted, optional finishing touch |
| Sesame Seeds 🌾 | 1 tsp | Toasted, optional garnish |
| Scallions 🧅 | 2 whole | Thinly sliced, optional garnish |
| Chicken Breast 🍗 | ½ lb | Diced, optional protein addition |
The consommé is the foundation here—Campbell's low-sodium ensures you control the seasoning without overpowering the delicate rice texture. For optimal flavor, opt for the original consommé rather than the reduced versions, as they retain more umami depth. Jasmine rice is ideal due to its fragrant profile and ability to absorb the consommé without becoming mushy. If you can't find jasmine, basmati rice works equally well. The butter should be cold when added to toast the rice and aromatics—this step develops a nutty richness that elevates the entire dish. Ghirardelli or Land O'Lakes unsalted are both excellent choices for consistent results.
No fresh thyme? Dried works perfectly at half the amount, though fresh provides a brighter aroma. Substituting shallots for onions is a game-changer—their mild sweetness complements the consommé without overpowering it. For the optional protein, chicken breast is the most neutral choice, but you could also use shrimp or diced ham. If you're feeling adventurous, a splash of dry sherry (1 tbsp) during the deglazing step adds complexity. The sesame oil and seeds should be toasted in a dry pan for 30 seconds until fragrant—never heat them directly in the rice, as this can create a bitter flavor. For a vegetarian version, omit the chicken and increase the consommé by 1/4 cup to maintain moisture balance.
This rice reheats beautifully—simply cover with a damp paper towel and warm in the microwave for 1-2 minutes. It keeps well in the refrigerator for 4-5 days, though the texture may become slightly drier. For longer storage, portion into airtight containers and freeze for up to 3 months. When reheating from frozen, add 1-2 tbsp of water or consommé per cup of rice and cover tightly. The garnishes should be added fresh after reheating to maintain their vibrant color and aroma. For large gatherings, double the recipe—just ensure your pot is large enough to accommodate the increased volume without overcrowding the rice.
Why You'll Love This Recipe
- Pantry-to-Plate Speed: I swear by this when I’m too tired to chop much—just toast the rice, melt butter with garlic and shallots, pour in that rich consommé, and let it simmer. Fifteen minutes later, dinner’s ready. No stress, no fuss.
- Umami Bomb: That Campbell’s consommé? It’s the secret weapon—deep, savory, and just salty enough to make your taste buds wake up. The jasmine rice soaks it all up like a sponge, giving every bite that restaurant-quality richness.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, and it stays delicious for days—perfect for lunches or quick dinners. The flavors actually improve the next day, honestly.
- Budget Magic: Jasmine rice and a can of consommé? We’re talking under $5 for a meal that feels fancy. Add a fried egg or some greens, and suddenly you’ve got a whole spread without breaking the bank. Smart, simple, satisfying.
Step-by-step instructions for broth-infused rice with protein
Aromatic rice simmered in rich consommé creates a deeply flavorful base. Here's how to build this one-pot masterpiece.
Sauté Aromatics in Butter Until Fragrant
Melt the 2 tbsp unsalted butter in a heavy-bottomed pot over medium heat. Add the 2 whole shallots and 2 cloves garlic cloves, stirring constantly until the shallots soften and turn translucent—about 3-4 minutes. This gentle cooking prevents burning while developing their natural sweetness.
The butter should foam gently but not brown. If it darkens too quickly, reduce the heat slightly. Here's the thing—properly sautéed aromatics form the flavor foundation, so don't rush this step. You'll notice the kitchen fills with an intoxicating aroma as the garlic releases its pungent oils.
Toast the Rice and Add Seasonings
Add the 1 cup jasmine rice to the pot and stir to coat evenly in the butter and aromatics. Toast for 2-3 minutes until the rice grains become slightly translucent at the edges. This step enhances the nutty flavors of the rice and prevents a raw taste in the final dish.
Next, sprinkle the 0.5 tsp dried thyme and 0.75 tsp diamond crystal kosher salt over the rice, stirring to distribute evenly. The thyme will infuse its earthy notes into the rice as it cooks, while the salt enhances all the flavors. Keep the heat at medium—too high will scorch the rice before it absorbs the consommé.
Simmer with Consommé Until Rice Absorbs Liquid
Pour in the 2 cups Campbell's consommé, bringing the mixture to a gentle simmer. The liquid should just barely bubble at the edges. Reduce heat to low and cover the pot with a tight-fitting lid. Simmer for 15 minutes without lifting the lid—this steam cooking method creates perfectly fluffy grains.
After 15 minutes, check the rice. It should have absorbed most of the liquid but still have a slight resistance when pressed with a fork. If it's too dry, add 2-3 tablespoons of water and continue cooking. The rice should finish cooking in its own steam, developing a delicate texture that contrasts beautifully with the rich consommé.
Incorporate Protein and Garnish for Presentation
While the rice finishes, season the 0.5 lb chicken breast with 0.25 tsp diamond crystal kosher salt and cook in a separate pan until it reaches 165°F internally. Dice the cooked chicken into ½-inch cubes and set aside. The chicken should be tender but not dry—this delicate protein pairs perfectly with the aromatic rice.
Once the rice is fully cooked, remove from heat and stir in the chicken. Drizzle with 1 tbsp sesame oil and toss gently to combine. The sesame oil adds a subtle nutty depth that complements the consommé's savory notes. Garnish with 0.25 cup fresh parsley, 1 tsp sesame seeds, and 2 whole scallions sliced into ¼-inch rounds for color and freshness.
Pro Tips For Making Campbell'S Consomme Rice
- Sauté Shallots Slow: The consommé’s flavor needs room to shine, so don’t rush the shallots—cook them in the butter until they’re golden and soft, not crispy. I used to walk away after 2 minutes, but they’re the base of the dish, and undercooked shallots make the whole thing taste flat.
- Rinse Rice Twice: Jasmine rice sticks to pans like glue, and Campbell’s consommé is salty enough to make it gummy if you skip this. Rinse it under cold water until the water runs clear, then drain well—no one wants a gluey mess when the consommé’s supposed to be the star.
- Simmer, Don’t Boil: The consommé will bubble like it’s mad, but if you let it boil hard, it’ll turn cloudy and lose that clean, elegant look. Once the rice is added, drop the heat to a gentle simmer—just enough to keep it moving, not enough to make it fight back.
- Garlic First, Butter Second: Mince the garlic before melting the butter—it’ll cook faster and won’t burn while you’re fussing with the rice. I learned this after one batch where the garlic tasted bitter because I added it last. Small change, big difference in flavor.
Essential equipment for this dish
Heavy-Bottomed Pot
Your choice of pot makes a world of difference here. I swear by a 6-quart enameled cast iron Dutch oven from Le Creuset—it distributes heat evenly and maintains consistent temperatures throughout cooking.
If you're on a budget, a stainless steel pot with a thick base (like the All-Clad Stainless Steel Saucepan) works perfectly. The key is avoiding thin, reactive metals that can alter the consommé's delicate flavor.
A lid that fits snugly is non-negotiable for trapping steam and achieving fluffy rice. 🌡️
Measuring Tools
Precision matters when balancing rice to consommé ratios. Invest in a stainless steel measuring cup (like the OXO Good Grips) for accurate rice portions and a digital kitchen scale for proteins like chicken.
I use my OXO scale to weigh chicken at 0.5 lb—it's more consistent than volume measurements. For liquids, a liquid measuring cup with clear markings ensures you add exactly 2 cups of consommé without overfilling. Never eyeball measurements in this recipe!
Deglazing Tools
A wooden spoon with a long handle is essential for deglazing the pot after sautéing aromatics. I prefer Lodge wooden spoons because they're heat-resistant and gentle on nonstick surfaces. For scraping up flavorful browned bits, a flexible silicone spatula (like the OXO Good Grips) works wonders.
These tools help maximize every drop of consommé's umami depth during the cooking process. Avoid metal spoons that can scratch your pot over time.
Steaming Accessories
While not mandatory, a steamer basket (like the Farberware Stainless Steel Steamer) lets you cook proteins separately while the rice simmers. This keeps the chicken juicy and prevents overcooking. For garnishes, a microplane (like the Barbour Microplane) creates ultra-fine sesame seeds that stick beautifully to the rice.
The OXO Good Grips Herb Scissors make quick work of chopping parsley and scallions without crushing them. These small tools elevate presentation effortlessly.
Temperature Control
Accurate temperature monitoring ensures perfect rice texture. A meat thermometer (I use the Thermoworks Smoke) tracks chicken to 165°F internally. For the rice, trust your senses—the consommé should simmer gently at 205-210°F (a small bubble at the edges).
If your stovetop lacks precise control, consider an induction burner for better heat regulation. Never boil vigorously, as this can turn the rice mushy. The right temperature is the secret to restaurant-quality texture at home. 💡
Nutrition facts
Frequently asked questions
Can I substitute Campbell's consommé with another broth?
Yes, but choose carefully! For best results, use a low-sodium chicken or vegetable broth (about 2 cups) with added 1 tsp soy sauce or ½ tsp Worcestershire sauce to replicate consommé's umami depth. Avoid heavy cream-based or highly seasoned broths—they'll overpower the delicate rice texture. If using beef broth, reduce the thyme to ¼ tsp to prevent bitterness.
Why does my rice turn out mushy?
Mushy rice happens when the heat is too high or the lid isn't sealed tightly. Always simmer gently (just small bubbles at the edges) and use a tight-fitting lid to trap steam. If your pot lacks a lid, cover with foil instead. Another common mistake is adding too much liquid—stick to the 2 cups consommé ratio for 1 cup uncooked rice. For extra insurance, check doneness at 14 minutes and add 2 tbsp water only if needed.
Can I make this recipe without chicken?
Omit the chicken and increase the consommé by ¼ cup to maintain moisture. For added protein, stir in ½ cup cooked shrimp or ½ cup diced ham at the end. Vegetarian? Try ½ cup crumbled tofu (pan-fried first) or ¼ cup chopped mushrooms sautéed with the aromatics. The rice will still be flavorful—just adjust the liquid ratio to prevent dryness.
How do I store leftovers?
Store in an airtight container in the fridge for 4-5 days or freeze for 3 months. To reheat, cover with a damp paper towel and microwave for 1-2 minutes (stir halfway). For stovetop reheating, add 1-2 tbsp consommé or water per cup of rice and simmer covered for 3-5 minutes. Garnishes like parsley and scallions should be added fresh after reheating to keep them vibrant.
What rice works best besides jasmine?
Basmati rice is your next best option—it has a similar texture and aromatic profile. For heartier results, try arborio rice (common in risottos), though it absorbs more liquid. Avoid long-grain white rice (like Carolina) as it stays too firm. Pro tip: Rinse any rice variety before cooking to remove excess starch, which can make the dish gummy. For extra flavor, toast the rice for 3-4 minutes before adding consommé.