3 1/2 cups low-sodium chicken stock
2 (5-ounce) packages saffron yellow rice (recommended: Mahatma)
2 tablespoons butter
1/4 cup chopped pimientos
1/4 cup-seeded and diced canned green chiles, optional
1 cup frozen chopped onions, thawed
Combine all ingredients in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook for 20 to 25 minutes or until all liquid is absorbed.
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