Mexi-Chicken Rice

Ingredients

• 1 cup enriched white rice
• 2 tablespoons butter
• 2 cups chicken broth
• 2 tablespoons cilantro, chopped
• 2 tablespoons chopped pimiento
• 2 scallions, thinly sliced

Directions

In a medium saucepan, saute rice in butter over medium high heat 2 or 3 minutes. Add broth and bring to a boil. Cover and reduce heat to simmer. Cook rice 18 to 20 minutes. Fluff with a fork and add cilantro, pimiento and scallions. Stir to combine ingredients and serve.