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Preheat your oven to 425°F (220°C). Spread the uncooked rice evenly across the bottom of an 8x8 inch baking dish.
Pour the beef broth over the rice, ensuring it covers the rice evenly. Next, add the French onion soup, distributing it to infuse the rice with its rich flavors.
Slice the cold butter into thin pats and arrange them evenly on top of the rice and soup mixture.
Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the rice to absorb the flavors and liquid.
Remove the foil and continue baking for an additional 25 minutes or until the rice is tender and the top is golden brown.
Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm as a flavorful side dish.