1/4 c. diced onion
1/4 c. diced green pepper
1 tbsp. butter
1 c. rice, uncooked
1 1/2 c. chicken broth
1/2 c. Hickory Farms Mexican salsa
1/4 c. diced pimientos

Saute onion and green pepper in butter in skillet until tender. Add rice and continue cooking until rice is well coated and slightly brown. Add chicken broth, salsa and pimientos. Bring to boil. Reduce heat and simmer for 20-25 minutes until rice is tender. Makes 4 cups.