Hot Peanut Rice

Recipe published in the Oregonian's Food Day. *It calls for toasting the peanuts in the oven - but unless I'm using the oven for something else I toast them in a skillet, or use the toaster oven.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄4 cup onion, sliced or diced
• 2  tablespoons water
• 1  teaspoon margarine or 1  teaspoon butter
• 1⁄2 cup  enriched long grain white rice, uncooked
• 1  cup  low-sodium low-fat chicken broth
• 2  tablespoons unsalted peanuts, chopped
• 1⁄2 teaspoon cayenne pepper
• 1  green onion, sliced
•  salt and pepper

Directions

1. *Preheat oven to 400 degrees.
2. Cook onion with water in a nonstick skillet for 5 minutes; Add margarine and rice and cook several seconds until rice is coated with margarine.
3. Add chicken broth and bring to a simmer; Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed.
4. Meanwhile, line a baking tray with foil and place chopped peanuts on foil and sprinkle with cayenne. Toast in oven 5 minutes (*I also just use a skillet to toast the peanuts).
5. When rice is cooked, stir in peanuts and green onions; Add salt and pepper to taste.