8 Servings 20 min Cook
2 Cup White Rice
2/3 Cup, chopped Scallions
2 Cup Water
1 Cup Chicken Broth
1/2 Cup, halves and whole Peanuts
Finely chop scallions and peanuts.
Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork, then stir in peanuts and scallion greens.
