1/2 c. thinly sliced green onions with tops
2 tbsp. butter
1-1/2 c. chicken broth
2/3 uncooked long grain rice
1/4 c. finely chopped green pepper
1/4 c. minced fresh parsley OR 4 tsp. dried parsley flakes
Dash pepper
1/4 c. shredded cheddar cheese (optional)

In a skillet, sauté onions in butter until tender. Stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350°F for 25 minutes or until rice is tender Top with cheese if desired; bake 3 minutes longer or until melted.

Yields 2-3 servings.