Mexi-Chicken Rice

Yet another Rachael Ray winner. I make this all the time with whatever rice I have on hand. If you don't use parboiled rice, make sure to rinse well to remove excess starch. This rice goes great with any kind of southwestern bean dish. The original recipe called for 2 T butter, but I've always had good luck with just one. I also add a pinch of white pepper, and a bit of salt if using low-sodium broth.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup parboiled rice
• 1  tablespoon butter
• 2  cups chicken broth
• 2  tablespoons cilantro, chopped
• 2  tablespoons pimiento, chopped
• 2  scallions, thinly sliced

Directions

1. In a med saucepan, saute rice in butter over med-high 2-3 minute
2. Add broth and bring to a boil. Cover, reduce heat, and simmer 18-20 minute.
3. Turn off burner, and let stand 5 minute
4. Add remaining ingredients and fluff and combine with a fork.