Mexi-Chicken Rice

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. 1

   In a med saucepan, saute rice in butter over med-high 2-3 minute

2. 2

   Add broth and bring to a boil. Cover, reduce heat, and simmer 18-20 minute.

3. 3

   Turn off burner, and let stand 5 minute

4. 4

   Add remaining ingredients and fluff and combine with a fork.