COUNTRY RICE

Makes: 4 servings

1/3 cup chicken stock, made without salt or fat
1/3 cup green onions, chopped
1 pinch black pepper, freshly ground
1/3 cup white rice, uncooked

1. Bring the stock to a boil with the green onion and pepper.
2. Add the rice; turn to a simmer and cover; cook for 20 minutes.
3. NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
4. VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich in beef.
5. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.