Ingredients

1 tablespoon olive oil

4 scallions, thinly sliced

1 1/2 cups long-grain rice

1 can (14.5 ounces) reduced-sodium chicken broth

Coarse salt and ground pepper

2/3 cup chopped (packed) fresh cilantro leaves

Preparation

  1. In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.

  2. Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

  3. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.

  4. Fluff with a fork; fold in cilantro.