Italian Calrose Rice Bowl Recipe

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 [1] 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,

Note- consult your doctor before you change your diet. I receive no financial compensation for products recommended in this post.

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