Mexi-Chicken Rice


Recipe courtesy Rachael Ray


1 cup enriched white rice

2 tablespoons butter

2 cups chicken broth

2 tablespoons cilantro, chopped

2 tablespoons chopped pimiento

2 scallions, thinly sliced

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.