1/2 cup chopped onion
1/2 cup margarine
2 cups long grain rice
2 10-1/2 oz. cans chicken broth
1 1/2 cups water
1 1/2 tsp. salt
1 10-oz. pkg. frozen peas, cooked
1/3 cup toasted, slivered almonds
1/4 cup chopped pimiento

Cook onion in margarine till tender, but not brown.

Add rice and stir till all grains are coated.

Add broth, water and salt. Bring to a boil, then turn heat to low. Cover; continue cooking 20 minutes.

Add cooked peas, almonds and pimiento to rice; toss gently.

Serve garnished with cherry tomato halves, if desired.

Makes 12 servings