3 tbsp. butter
1/2 c. chopped green onions
1/4 c. sliced almonds
2 c. regular long grained rice, uncooked
1/2 tsp. pepper
2 cans (14 1/2 oz. each) Swanson clear chicken broth
2 pkg. frozen chopped spinach
2 c. shredded Cheddar cheese
1/2 c. chopped pimento
Toasted almonds for garnish

In 3 quart saucepan over medium heat, in hot butter, cook onions, almonds and rice until onions are tender, stirring constantly. Add broth and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Add spinach. Cover; simmer 10 minutes more or until liquid is absorbed, breaking up spinach with fork. Add cheese and pimento, heat until cheese melts. Garnish with toasted almonds. Makes 8 cups or 12 servings.