Simmered Italian Rice

Found this tasty-looking recipe on the September issue of All You. It looks like an upscale version of the dish my brother named “Rice with Too Much Rice.” He was 4 or 5, and thought it was Chicken and Rice Soup with more rice than normal.

This variation from Swanson adds spinach and Parmesan. Can’t wait to try it out with some Italian-marinated chicken breasts or pork loin.


  • Simmered Italian Rice1 ¾ cup chicken broth
  • 1 tsp Italian seasoning
  • ¾ cup uncooked long-grain white rice
  • 1 cup chopped fresh spinach (or thawed frozen spinach)
  • ½ cup grated Parmesan cheese


  1. Heat broth and Italian seasoning in 2 qt. saucepan over medium-high heat to a boil.
  2. Stir in rice and spinach.
  3. Reduce heat to low.
  4. Cover and cook 20 min or until rice is tender.
  5. Stir in the cheese.
  6. Garnish with additional Parmesan cheese, if desired.


  • A vegetarian version, made with vegetable broth, would be just as tasty.
  • If you’re out of Italian seasoning, substitute 1/3 tsp each of oregano, marjoram, and basil.
  • Saute 1 small onion, diced and a clove of garlic, in some butter till transparent, and add with the rice and spinach.
  • A blend of Romano and Parmesan cheese will work as well.

Time Required: 35 minutes

Servings: 4

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