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.
Exceptional! Aside from adding some diced tomatoes this recipe needed no editing. This is an awesome bed for garlic baked chicken.
This rice was very easy to make and very flavorful. Instead of spinach I diced 1/2 cup tomato and 1/2 cup brocolli, and added a bit of garlic powder. This is definitely a keeper! Thanks
This turned out good. My kids (6 & 3) both really enjoyed it. I left out the spinach and used arborio rice in place of the long-grain. My only negative comment was that it turned out dry, but that can easily be fixed and may have been a result of the type of rice I used.
I was skeptical to try this but was running out of ways to serve rice and spinach sounded interesting. It is incredible. I didn't know spinach could pair with rice so well. It has a rich flavor, so don't expect a mild rice. Of course you or your family/guests should love spinach or it "may" disappoint. I personally cut the stems from the spinach and then chopped the pile of leaves horizontal, then vertical on my cutting board to end up with about 1" squares. When these stirred in and shriveled to the heat, they integrated with the rice smoothly without any stringy bites. I ended up making it again the same week, then a third time a couple weeks later! I followed the recipe exactly, even doing it on the stovetop to start getting away from depending on my rice cooker. If this is followed step by step, it does come out right so anyone can impress their friends with a fluffy, flavorful rice. Any spinach lovers on the fence about trying a "spinach rice" should take the plunge on this one.
* 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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