Kansas City Green Rice
1/3 cup scallions, chopped
2 garlic cloves, minced
2 tablespoons butter or margarine
2 cups chicken broth
10 oz. package chopped spinach, thawed and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1-1/2 cups instant rice
Directions
In a large skillet, cook the scallions and the garlic, stirring frequently, in the hot butter until just tender (do not brown).
Add in the chicken broth, spinach, salt, pepper, thyme and the basil. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 9 servings.