Cook 1 cup white rice in 2 cups chicken broth. While it cooks, saute the following in 2 tablespoons butter.

2 fresh Anaheim chili
1/4 c. cilantro
4 green onions

Process to a fine mix. Remove greens from pan and saute 1 cup pinons in 3 tablespoons butter.

To cooked rice, add greens and pinons. Toss well and salt and pepper and sprinkle over before serving a dash of paprika.