This recipe is a slight twist to my Spanish/Mexican rice recipe. It basically has the same ingredients, but something a little different cooking without olive oil and parmesan/Romano cheese sprinkled on it in your bowl. It’s fairly easy and quick. I hope you like it.
Here’s How I Do My Italian Rice Recipe…
- Rinse one cup of rice (I use Calrose rice) in a colander twice or three times until clear
- *You might want to use Californian rice like Calrose  and Lundberg® or Pakistan and Indian rice because of lower arsenic content
- Pour or scrape it into your rice cooker
- Add little more than a cup of water
- When done, rinse rice in colander once more
- Brown half an onion in a pan
- Add your rice
- I use Hunt’s tomato sauce with basil, garlic and oregano 8 oz.
- *Here’s a similar rice recipe @ Hunt’s website
- Add 1 cup of Swanson’s natural goodness® chicken broth)
- Add your spices: cumin, chili powder, black pepper and paprika to taste (your choice is either a shake or two or 1/4 to 1 teaspoon) and stir
- Bring mixture to a simmer then reduce heat
- If you have a glass lid you can see when it’s almost done
- It should thicken and absorb all the liquid
- Be careful it doesn’t burn in the middle of pan, so keep the heat low
- It should be done in about 15-20 minutes
- Take off heat, keep the lid on and let it sit for about 5 minutes
- Eat with a large green salad
*In some of my other rice recipes you will see I cook with a little (extra virgin olive oil) EVOO. Oil is always optional. Currently, for health reasons I no longer use oil. You might want to read a post I recently wrote where I explain why in detail, here.
Source- 1 “Calrose Rice.” Wikipedia, Wikimedia Foundation, 29 Mar. 2020, en.wikipedia.org/wiki/Calroserice.
Note- consult your doctor before you change your diet. I receive no financial compensation for products recommended in this post.