Yucatan Rice

Yield:
6 servings
Level:
Easy
Ingredients
  • 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
Directions

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.

Fluff with a fork and serve.


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