- 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.
Fluff with a fork and serve.