Recipe by Campbell's Kitchen
"Plain rice turns into a deliciously different side when it's cooked in broth and accented with spinach and Parmesan cheese."
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1 3/4 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
uncooked regular long-grain white rice
chopped fresh spinach
grated Parmesan cheese
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 just okay for us...won't be making it 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, 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.
We JUST finished eating this dish with another Allrecipe, Broiled Tilapia Parmesan. We really enjoyed this rice! The only adjustment I made was to leave out the Italian seasoning and used two full TBSP minced fresh garlic. We will definitely make this again.
This was pretty good. Next time I will add onion and garlic.
I made it pretty much exact to recipe - just added some fresh Italian parsley since I had some handy. Wonderful!
Exceptional! Aside from adding some diced tomatoes this recipe needed no editing. This is an awesome bed for garlic baked chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Simmered Italian Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 30
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