Mexi-Chicken Rice

• 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.
2. Add broth and bring to a boil.
3. Cover and reduce heat to simmer.
4. Cook rice 18 to 20 minutes.
5. Fluff with a fork and add cilantro, pimiento and scallions.
6. Stir to combine ingredients and serve.

enriched white rice, butter, chicken broth, cilantro, pimiento, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/mexi-chicken-rice-recipe.html (may not work)