1 cup long grain rice
Melt the butter in a saucepan. Add the onions and cook until they are transparent. Add the broth and rice and bring to a boil. Cover the saucepan and lower the heat to warm. Let rice steam for 18-20 minutes. When done, uncover and add another 1/3 stick of butter, and with a spoon, gently mix together so that the rice will not stick together, but will be firm and fluffy. Add the chopped green pepper and pimientos and mix again. Serve hot.
COOK'S NOTE: I also like to saute 1/4-1/2 cup of pine nuts to sprinkle over the top before serving.