Ingredients

• 3 1/2 cups low-sodium chicken stock
• 2 (5-ounce) packages saffron yellow rice (recommended: Mahatma)
• 2 tablespoons butter
• 1/4 cup chopped pimientos
• 1/4 cup-seeded and diced canned green chiles, optional
• 1 cup frozen chopped onions, thawed

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Instructions

1. Combine all ingredients in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook for 20 to 25 minutes or until all liquid is absorbed.
2. Fluff with a fork and serve.