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3 1/2 c. chicken broth
2 t. Italian seasoning
1 1/2 c. uncooked white rice
2 c. chopped, fresh spinach
1 c. parmesan
Bring broth and Italian seasoning to a boil in 2-qt. saucepan over medium-high heat. Stir rice and spinach into saucepan. Reduce heat to low. Cover and cook 20 minutes or until rice is tender. Stir in cheese. Serve with additional cheese.
Makes about 7 cups.
Notes: We make this with brown rice and let it cook a little longer. Sometimes I skip the saucepan and throw everything except the cheese into the rice cooker, then put parmesan on the table for people to sprinkle over their own serving.
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