1 1/2 c. parboiled rice
1 tbsp. butter
1 (13 3/4 to 14 1/2 oz.) can of chicken broth
1 1/2 c. water
1 tbsp. dried mint

In 3 quart saucepan, over medium heat, heat the parboiled rice and butter until rice browns. Add the chicken broth, water and mint. Heat to boiling. Reduce heat to low. Cover and simmer for 20 minutes until rice is tender.