Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked rice |
| 2½ cup | Chicken broth |
| 1 teaspoon | Seasoned salt |
| ¼ cup | Melted butter |
| ½ cup | Green pepper; slivered |
| ½ cup | Green onions w/tops; chopped |
| 3 tablespoons | Diced pimiento |
Cook rice in broth with seasoned salt. Saute onions and pepper in butter until tender. Add rice. Add pimiento and serve.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .