Simmered Italian Rice

Simmered Italian Rice

14

"Plain rice turns into a deliciously different side when it's cooked in broth and accented with spinach and Parmesan cheese."

Ingredients

35 m {{adjustedServings}} servings 177 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
  2. Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.

Footnotes

  • Easy Substitution: This recipe will work with any variety of Swanson(R) Broth.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe was very easy and delicious. I forgot to put the spinach in until the end, but the rice was hot enough to wilt the spinach and it came out great. We will definitely make this again.

This was very good! I used bullion cûbes in place of the broth and chopped broccoli instead of spinach. It was quite tasty.

Given that Hubs and I have been enjoying rice side dishes with a lot of vegetables in them lately, it was no surprise we enjoyed this one too. I added some sautéed red bell pepper, onions, mush...