1 c. uncooked Carolina enriched extra long grain rice
2 packets Herb-Ox chicken flavored instant broth and seasoning
1/2 c. sliced green onions with tops (scallions)
1/2 c. diced green pepper
2 tbsp. butter
1 jar (2 1/2 oz.) sliced mushrooms, undrained
3 tbsp. diced pimiento
1 1/2 c. water
1/4 c. dry white wine
1 tsp. salt
1/4 tsp. pepper

Sprinkle rice in a buttered 8x8 inch baking dish. Set aside. Saute onions and green pepper in butter until tender. Add instant broth and remaining ingredients to the onions and green pepper. Bring this mixture to a boil. Pour over uncooked rice and stir. Cover tightly and bake in 375 degree oven for 25 minutes. Fluff with a fork.

Makes 6-8 servings.