Mexi-Chicken Rice

  • Level: Easy
  • Total: 22 min
  • Prep: 2 min
  • Cook: 20 min
  • Yield: 4 servings
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1 cup enriched white rice

2 tablespoons butter

2 cups chicken broth

2 tablespoons cilantro, chopped

2 tablespoons chopped pimiento

2 scallions, thinly sliced


  1. 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.
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