Simmered Italian Rice

Simmered Italian Rice

14
Campbell's Kitchen 0

"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

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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

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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.
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Footnotes

  • Easy Substitution: This recipe will work with any variety of Swanson(R) Broth.
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Reviews 14

  1. 20 Ratings

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jackieD
1/8/2012

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.

Angela
1/16/2012

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

naples34102
2/28/2014

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, mushrooms and garlic. I did not cook the spinach with the rice, preferring instead to simply barely wilt the spinach in the pan with the other vegetables and stir it all in at the end. Rather than commercial "Italian seasoning" I chose to add some fresh thyme and parsley.