Yucatan Rice

• 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

1. Combine all ingredients in a large saucepan.
2. Cover and bring to a boil over medium-high heat.
3. Reduce heat to a simmer.
4. Cook for 20 to 25 minutes or until all liquid is absorbed.
5. Fluff with a fork and serve.

chicken, saffron yellow rice, butter, pimientos, green chiles, onions

Taken from www.foodnetwork.com/recipes/yucatan-rice-recipe.html (may not work)