Mexi-Chicken Rice

6 ingredients
5 steps

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.
  3. 3
    Cover, reduce heat, and simmer 18-20 minute.
  4. 4
    Turn off burner, and let stand 5 minute
  5. 5
    Add remaining ingredients and fluff and combine with a fork.

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