1 tablespoon butter or margarine
1/2 cup sliced green onions
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon seasoned pepper
1 (2 1/2-ounce) jar sliced mushrooms with liquid
1/4 cup chopped pimientos
1 1/2 cups chicken broth
1/4 cup dry sherry
Cook onions in butter until soft. Add rice, salt, pepper, mushrooms, pimientos, broth and sherry. Bring to a boil; stir.
Pour into buttered 2-quart baking dish. Cover with tight-fitting lid or foil.
Bake at 375 degrees F. 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Makes 6 servings.