Photo: Randy Mayor; Styling: Melanie J. Clarke
12 servings (serving size: about 2/3 cup)

Even though this side dish appears in New England and East Coast Thanksgiving spreads, it would be a fine accompaniment to roast turkey or pork any time.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Bring 2 1/2 cups water and 1 1/4 cups broth to a boil in a medium saucepan; add rice mix. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Drain well. Stir in 2 tablespoons butter and hot sauce; fluff with a fork.

Step 3

Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add oysters to pan; saute 3 minutes or until edges curl. Remove oysters with a slotted spoon; discard remaining cooking liquid.

Step 4

Place half of rice mixture in a 13 x 9–inch baking dish coated with cooking spray. Arrange oysters evenly over rice; sprinkle with salt and black pepper. Top oysters with the remaining rice mixture.

Step 5

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring occasionally. Stir in remaining 1/2 cup broth and mushroom soup; cook 2 minutes or until thoroughly heated. Remove from heat; stir in half-and-half. Pour broth mixture evenly over rice mixture. Bake at 350° for 40 minutes or until golden brown and bubbly. Garnish with parsley and crushed red pepper, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Kathleen60's Review

January 02, 2014
I love this recipe. Lots of oysters but still subtle flavor. I made this for a New Year's Eve pitch-in and everyone loved it. I had plenty leftover (had doubled the recipe) so found Minesota (sic) Rice Soup on and adapted that for my leftover rice. I took one reviewer's suggestion and used just enough oysters to have a solid single layer between the layers of rice.

debbieshuman's Review

November 20, 2012
This recipe is a keeper in my family. I've made this recipe 3 or 4 times and I have adjusted it each time. I have doubled the rice, making this the main part of the meal, adding a vegetable to go with it. I also tried using chicken broth instead of beef and found I like the beef better. I don't add salt because the first time I made this it was super salty. It's much better now (and I love salt).

camping8's Review

November 07, 2010
I cut the oysters back to just enough to cover the rice in a single layer and used the Uncle Bens long grain and wild rice mix but doubled the rice mix. Had enough for left overs and it is the second time I have made this and we love it. YUM!!! Used medium sized oysters.

MizRev's Review

November 28, 2008
There is something BAD wrong with this recipe. I cut the oysters to two pints, and there were still way too many oysters for the amount of rice. I also suggest using the smaller oysters so you don't bite down on a big gooshy one. Ick. But my father liked it fine.