Jasmine Rice with Peanuts and Scallions

Ingredients

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅔ cup, chopped or 67g

• Water

  Plain, clean water

  2 cup or 473g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Peanuts

  All types, oil-roasted, with salt

  ½ cup, halves and whole or 72g

Directions

1. Finely chop scallions and peanuts.
2. 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.
3. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.