Source: Campbell’s Kitchen
Yield: 4 servings
- Chicken broth: 1 3/4 Cups
- Uncooked regular long-grain white rice: 3/4 Cups
- Dried Italian seasoning: 1 Teaspoons
- Chopped spinach: 1 Cups
- Parmesan cheese, grated: 1/2 Cups
Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add Italian seasoning to broth.
Stir in the rice. Add chopped spinach with rice. Reduce the heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
Stir in grated Parmesan cheese before serving. Serve with additional cheese.