Chicken-Corn Pilaf

I got this recipe from a cookbook that I got as an engagement gift in 1967. It is from the McCall's Cookbook that was published in 1963. My copy actually fell apart and I had to get another copy on-line. I thought I was a gourmet cook when I made this and so did Peter Pan and our friends who I served it to.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 1⁄2 cups  precooked rice, like Minute Rice
• 1  chicken bouillon cube
• 1  cup boiling water
• 1⁄2 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

Directions

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.