Chicken-Corn Pilaf

• 14 cup butter or 14 cup margarine
• 1 12 cups precooked rice, like Minute Rice
• 1 chicken bouillon cube
• 1 cup boiling water
• 12 teaspoon salt, I don't use because the bouillon is salty enough
• 1 (5 ounce) can boneless chicken, chopped
• 1 (7 ounce) can corn, drained
• 2 tablespoons pimientos, I don't use

1. Melt butter in medium skillet.
2. Saute rice, stirring frequently, until golden brown.
3. Add remaining ingredients, mixing well.
4. Cook tightly covered over low heat for 5 minutes.
5. Serve with sliced tomatoes, if desired.

butter, rice, chicken, boiling water, salt, boneless chicken, corn, pimientos

Taken from www.food.com/recipe/chicken-corn-pilaf-489430 (may not work)