3 tbsp. butter
1/2 c. chopped green onion
1/4 c. slivered almonds
2 c. long grain rice, uncooked
2 cans (14 oz.) clear chicken broth
1/2 tsp. pepper
2 pkgs. (10 oz. each) frozen chopped spinach
1/2 c. diced pimento
4 oz. shredded Cheddar cheese

In 3 quart saucepan, over medium heat, place butter, onions, almonds and rice, until onions are tender, stirring constantly. Add broth and pepper and heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Add spinach, cover and simmer 10 minutes breaking up spinach with fork. Add cheese and pimento. Heat until cheese melts. Garnish with toasted almonds. Serves 12.