Rice à la Roast

Melt butter or margarine in a large skillet over medium heat, about 1 minute.

Add sliced green onions and chopped green bell pepper to the hot butter, then sauté for 3-4 minutes until the vegetables are softened and fragrant.

Add the hot cooked rice that was prepared in beef broth to the skillet with the sautéed vegetables.

Stir in the chopped pimento, mixing gently to distribute evenly throughout the rice.

Season with salt (¼ to ½ teaspoon) and ground black pepper (⅛ teaspoon), then toss gently to combine.

Cook over medium heat for 3-4 minutes, stirring occasionally, until the rice is heated through and all ingredients are well combined.

Transfer to a serving dish and serve warm.