(by Shirley McNevich)
1 3/4 cups chicken broth
3/4 cup uncooked white rice (long grain--do NOT use Minute Rice)
In a saucepan over medium heat add chicken broth--bring to a boil. Add the rice and turn heat back to low. Cover the saucepan with a lid and cook on low for 20 minutes or until rice is tender. Taste--add pepper, spices, etc. to your taste, then stir well before serving.