2 (15 1/2 oz.) cans Swanson's chicken broth
2 bunches green onions, finely chopped (use tops also)
1/2 c. diced jalapeno peppers
1/2 c. jalapeno pepper juice
16 oz. rice

Saute peppers and onions in cooking oil. Add chicken broth and rice. Bring to boil. Reduce heat and cover. Cook until rice is tender. Usually about 20 minutes.