A creamy, comforting Italian-inspired rice dish made with fluffy rice, garlic, sun-dried tomatoes, spinach, Parmesan, and a rich herb-infused sauce. It makes a wonderful side dish or can be turned into a complete meal with chicken or shrimp.
Ingredients
For the Rice:
1½ cups long-grain white rice
3 cups chicken broth or vegetable broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely diced
4 cloves garlic, minced
½ cup sun-dried tomatoes, drained and finely sliced
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes, optional
For the Creamy Tuscan Sauce:
½ cup heavy cream
½ cup freshly grated Parmesan cheese
½ cup cream cheese, softened
2 cups fresh baby spinach
½ cup roasted red peppers, chopped, optional
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Optional Garnish:
Extra Parmesan cheese
Fresh parsley
Fresh basil leaves
Cracked black pepper
Extra sliced sun-dried tomatoes
Instructions
Rinse the rice:
Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Drain well.
Sauté the aromatics:
Heat the olive oil and butter in a large deep skillet or saucepan over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Add garlic:
Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant.
Add the sun-dried tomatoes:
Stir in the sliced sun-dried tomatoes and cook for another 1–2 minutes.
Season:
Add Italian seasoning, paprika, salt, black pepper, and optional red pepper flakes.
Toast the rice:
Add the rinsed rice to the skillet. Stir continuously for about 1–2 minutes so the rice becomes lightly coated with the seasoned butter and oil.
Add broth:
Pour in the chicken or vegetable broth. Stir once to combine.
Cook the rice:
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover tightly with a lid.
Cook for approximately 15–18 minutes, or until the rice has absorbed most of the liquid and is tender.
Rest the rice:
Turn off the heat and leave the skillet covered for 5 minutes. This allows the rice to finish steaming.
Make it creamy:
Remove the lid and gently fluff the rice with a fork.
Stir in the heavy cream and softened cream cheese until the cream cheese melts into the rice.
Add Parmesan:
Stir in the freshly grated Parmesan cheese until melted and creamy.
Add spinach:
Add the fresh spinach and stir gently. Cover for 1–2 minutes if needed to help the spinach wilt.
Add roasted peppers:
If using roasted red peppers, fold them into the rice.
Balance the flavor:
Add fresh lemon juice and taste. Adjust the salt and black pepper as needed.
Garnish:
Sprinkle with fresh parsley, extra Parmesan, cracked black pepper, and fresh basil.
Serve:
Serve immediately while warm and creamy.
Prep Time:
15 minutes
Cook Time:
25 minutes
Resting Time:
5 minutes
Total Time:
45 minutes
Servings:
6
Nutritional Information
Approximate nutrition per serving, based on 6 servings:
Calories: 435 kcal
Protein: 12 g
Total Fat: 21 g
Saturated Fat: 12 g
Carbohydrates: 50 g
Dietary Fiber: 3 g
Total Sugars: 5 g
Added Sugars: 0 g
Cholesterol: 55 mg
Sodium: 720 mg
Potassium: 410 mg
Nutrition values are estimates and can vary depending on the rice, broth, cream, cheeses, and sun-dried tomatoes used.
Allergen Information
Contains: Milk/dairy
May contain: Wheat/gluten, depending on the broth and packaged ingredients
May contain: Soy, depending on packaged ingredients
Eggs: Not required
Peanuts: Not required
Tree nuts: Not required
Nut Information
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Optional nut addition:
¼ cup toasted pine nuts can be sprinkled over the finished rice for extra crunch.
If serving someone with a nut allergy, check packaged broth, cream cheese, Parmesan, and sun-dried tomatoes for possible cross-contact warnings.
Q/S – Questions & Tips
Q: Can I use brown rice?
S: Yes, but brown rice requires more liquid and a longer cooking time. Follow the cooking ratio and timing recommended for your specific rice.
Q: Can I use basmati rice?
S: Yes. Basmati gives the dish a fragrant flavor and works particularly well with the creamy Tuscan ingredients.
Q: Can I make Tuscan rice without cream?
S: Yes. You can replace the heavy cream with additional broth or use half-and-half for a lighter version.
Q: Can I make this vegetarian?
S: Yes. Simply use vegetable broth instead of chicken broth.
Q: Can I add chicken?
S: Absolutely. Add approximately 1½ cups of cooked diced or sliced chicken for a complete meal.
Q: Can I add shrimp?
S: Yes. Season and sauté about 1 pound of peeled shrimp separately, then fold them into the finished rice.
Q: Can I use frozen spinach?
S: Yes. Thaw it completely and squeeze out as much excess water as possible before adding it.
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
S: Yes, although sun-dried tomatoes provide a more concentrated Tuscan flavor. Use about 1 cup diced cherry or Roma tomatoes.
Q: Why is my rice mushy?
S: Too much liquid, overcooking, or excessive stirring can make rice mushy. Measure the broth carefully and avoid stirring while the rice is cooking.
Q: Why is my rice still hard?
S: Add a few tablespoons of warm broth, cover, and cook over low heat for another 3–5 minutes.
Q: Can I make this ahead of time?
S: Yes. Prepare it up to 1 day ahead and refrigerate it in an airtight container.
Q: How do I reheat Tuscan rice?
S: Reheat gently in a skillet with a splash of broth or cream. Stir occasionally until hot and creamy again.
Q: How long do leftovers last?
S: Refrigerated leftovers should be consumed within 3–4 days.
Q: Can I freeze Tuscan rice?
S: Yes, although the creamy texture may change slightly after freezing. Store in an airtight freezer-safe container for up to 2 months.
Q: What can I serve with Tuscan rice?
S: It pairs well with grilled chicken, roasted chicken, garlic shrimp, salmon, steak, roasted vegetables, or a simple green salad.
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