1 c. white rice
2 1/2 c. chicken broth (1 can)
1 tsp. salt
1/4 c. butter
1 sm. can English peas
1/2 c. bell pepper, chopped
1/2 c. green onion, chopped
3 tbsp. pimento, chopped
Yellow food coloring, optional

Cook rice in chicken broth with salt. Saute onions and green pepper in butter until tender. Combine this mixture with rice. Add chopped pimentos and peas; toss. To serve as casserole; stew and debone chicken; add last. Use broth to cook rice.