Simmered Italian Rice
October 7, 2010
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.
Ingredients
Directions
- Heat broth and Italian seasoning in 2 qt. saucepan over medium-high heat to a boil.
- Stir in rice and spinach.
- Reduce heat to low.
- Cover and cook 20 min or until rice is tender.
- Stir in the cheese.
- Garnish with additional Parmesan cheese, if desired.
Variations
- 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 |